Devil's Food Cake G.Desserts (Cakes, Filling, and Frostings) No.012
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB 8OZ| 2.50 Qrt | 1. Sift together flour, sugar, |
|Sugar, Extra Fine Gr| 4LB 8OZ| 2.50 Qrt | salt, baking soda, cocoa, and |
|anulated | | | milk into mixer bowl. |
|Salt | 2OZ| 2.33 Tbsp| |
|Baking Soda, Bags | 2OZ| 3.33 Tbsp| |
|Cocoa | 1LB 4OZ| 4.50 Cup | |
|Milk, Non Fat, Dry, | 8OZ| 1.75 Cup | |
|Milk Powder | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB 13OZ| 1.00 Qrt | 2. Add shortening & water to dry |
|ed | | | ingredients. Beat at low speed |
|Cold Water | 2LB 8OZ| 1.25 Qrt | 1 min or until blended; con- |
| | | | tinue beating at medium speed |
| | | | 2 minutes. Scrape down bowl. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB 8OZ| 1.25 Qrt | 3. Combine eggs, water, & van- |
|Fresh | | | illa; add slowly to mixture |
|Cold Water | 1LB 4OZ| 2.50 Cup | while beating at low speed. |
|Vanilla Extract | 1OZ| 2.00 Tbsp| Scrape down bowl. Beat at med- |
| | | | ium speed 3 minutes. |
| | | | 4. Pour 4 1/4 qt (about 8 lb 8oz) |
| | | | batter into each greased and |
| | | | floured pan. |
| | | | 5. Bake 30 to 35 minutes or until |
| | | | done. |
| | | | 6. Cool; frost if desired. Cut 6 |
| | | | by 9. |
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NOTE: 1. Dehydrated egg mix may be substituted for whole eggs. In
Step 1, sift 12oz (3 cups) canned, dehydrated egg mix with
dry ingredients. See Rec.Card A-8. Continued on Note 2.
2. Note 1 continued: In Step 3, increase water to 3 lb 2 oz
(6 1/4 cups).
3. Other pan sizes may be used. See Recipe Card G-G-4.
VARIATION
1. DEVIL'S FOOD CAKE (CAKE MIX): Omit Steps 1 thru 5. Prepare
10 lb or 2-No. 10 cn Devil's Food Cake Mix according to
to instructions on container. See Recipe Card G-G-3,
Guidelines for Using Cake Mixes, for more detailed
instructions. Follow Step 6.