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
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
Yields
100 Servings