Devil's Food Cake (Mix)
INGREDIENTS:
2 1/2 c WATER
1 1/4 qt WATER
24 EGGS SHELL
8 oz MILK; DRY NON-FAT L HEAT
2 1/2 lb FLOUR GEN PURPOSE 10LB
4 1/2 lb SUGAR; GRANULATED 10 LB
1 13/16 lb SHORTENING; 3LB
1 1/2 oz BAKING SODA
1 oz IMITATION VANILLA
1 1/2 oz SALT TABLE 5LB
1 1/4 lb COCOA NATURAL 1 LB
2 1/2 c WATER
1 1/4 qt WATER
24 EGGS SHELL
8 oz MILK; DRY NON-FAT L HEAT
2 1/2 lb FLOUR GEN PURPOSE 10LB
4 1/2 lb SUGAR; GRANULATED 10 LB
1 13/16 lb SHORTENING; 3LB
1 1/2 oz BAKING SODA
1 oz IMITATION VANILLA
1 1/2 oz SALT TABLE 5LB
1 1/4 lb COCOA NATURAL 1 LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING SODA, COCOA, AND MILK INTO MIXER BOWL.
2. BLEND SHORTENING WITH DRY INGREDIENTS. ADD WATER GRADUALLY; BEAT AT LOW SPEED 2 MINUTES OR UNTIL BLENDED. BEAT AT MEDIMM SPEED 2 MINUTES SCRAPE DOWN BOWL.
3. COMBINE EGGS, WATER, AND VANILLA, ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED 1 MINUTE. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.
4. POUR 4 1/2 QT (ABOUT 8 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. SPREAD EVENLY.
5. BAKE 30 TO 35 MINUTES OR UNTIL DONE.
6. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. DEHYDRATED EGG MIX MAY BE SUBSTITUTED FOR WHOLE EGGS. IN STEP 1, SIFT 12 OZ (3 CUPS) CANNED, DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE CARD A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 1/4 CUPS).
2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
3. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.
Recipe Number: G01200
SERVING SIZE: 1 PIECE
1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING SODA, COCOA, AND MILK INTO MIXER BOWL.
2. BLEND SHORTENING WITH DRY INGREDIENTS. ADD WATER GRADUALLY; BEAT AT LOW SPEED 2 MINUTES OR UNTIL BLENDED. BEAT AT MEDIMM SPEED 2 MINUTES SCRAPE DOWN BOWL.
3. COMBINE EGGS, WATER, AND VANILLA, ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED 1 MINUTE. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.
4. POUR 4 1/2 QT (ABOUT 8 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. SPREAD EVENLY.
5. BAKE 30 TO 35 MINUTES OR UNTIL DONE.
6. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. DEHYDRATED EGG MIX MAY BE SUBSTITUTED FOR WHOLE EGGS. IN STEP 1, SIFT 12 OZ (3 CUPS) CANNED, DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE CARD A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 1/4 CUPS).
2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
3. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.
Recipe Number: G01200
SERVING SIZE: 1 PIECE