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Easy Chocolate Cake


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Ingredients:

  • 2 1/2 qt WATER; COLD
  • 4 1/2 lb FLOUR GEN PURPOSE 10LB
  • 4 3/4 lb SUGAR; GRANULATED 10 LB
  • 1 7/8 lb SALAD OIL; 1 GAL
  • 2 oz BAKING SODA
  • 3 tb IMITATION VANILLA
  • 2/3 c VINEGAR CIDER
  • 1 oz SALT TABLE 5LB
  • 10 oz COCOA NATURAL 1 LB

Directions:

PAN - 18 BY 26-INCH SHEET PAN TEMPERATURE - 350 F. OVEN
 
1. SIFT FLOUR, SUGAR, COCOA, BAKING SODA, AND SALT INTO MIXER BOWL.
 
2. ADD SALAD OIL, VINEGAR, AND VANILLA TO DRY INGREDIENTS WHILE MIXING AT LOW SPEED 2 MINUTES.
 
3. GRADUALLY ADD WATER WHILE MIXING AT LOW SPEED 1 MINUTE; SCRAPE DOWN BOWL.
 
4. MIX AT MEDIUM SPEED 2 MINUTES OR UNTIL INGREDIENTS ARE WELL BLENDED.
 
5. POUR 3 1/2 QT (ABOUT 8 LB 8 OZ) BATTER INTO EACH GREASED PAN.
 
6. BAKE ABOUT 35 MINUTES OR UNTIL DONE.
 
7. COOL; FROST IF DESIRED. CUT 6 BY 9.
 
NOTE: 1. IF CONVECTION OVEN IS USED, BAKE AT 325 F. 25 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.
 
2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
 
Recipe Number: G01100
 
SERVING SIZE: 1 PIECE
 
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.