1 3/8 qt WATER
3/4 c WATER
2 1/4 c WATER
11 EGGS SHELL
5/8 c MILK; DRY NON-FAT L HEAT
5 lb CAKE MIX DEVIL FOOD
2 lb FLOUR GEN PURPOSE 10LB
2 lb SUGAR; GRANULATED 10 LB
3/4 lb SHORTENING; 3LB
10 ts BAKING POWDER
1/8 c IMITATION VANILLA
3 1/2 ts SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
:
1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO
MIXER BOWL.
2. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1
MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.
3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE
WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED
3 MINUTES. USING HALF THE QUANTITY FOR INGREDIENTS. PREPARE 1/2 RECIPE
DEVIL’S FOOD CKE (RECIPE NO. G-12).
4. PAN ALTERNATING LIGHT AND DARK BATTERS (2 QT-ABOUT 3 LB 8 OZ EACH).
WITH KNIFE, CUT CAREFULLY THROUGH BATTER ZIG-ZAGGING TO GIVE MARBLE
EFFECT.
5. BAKE 25 TO 30 MINUTES OR UNTIL DONE.
6. COOL; FROST IF DESIRED. CUT 6 BY 9.
:
NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT
11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE
RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT).
NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
Recipe Number: G03208
SERVING SIZE: 1 PIECE
From the Army
Yields
100 Servings