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Chocolate Macaroon Cake (Cake Mix)
Source: U.S. Department of Defence

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DESSERTS (CAKES AND FROSTINGS) No.G 003 00
CHOCOLATE MACAROON CAKE (CAKE MIX)
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
332 cal
51 g
4g
13 g
30 mg
496 mg
109 mg
Ingredient
Weight
Measure
Issue
CAKE MIX,DEVILS FOOD
8-3/4 lbs
OIL,SALAD
1 lbs
2-1/8 cup
WATER
5-1/4 lbs
2 qts 2 cup
EGGS,WHOLE,FROZEN
1-1/4 lbs
2-1/4 cup
DESSERT POWDER,PUDDING,INSTANT,CHOCOLATE
1-1/2 lbs
4 cup
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
CAKE MIX,WHITE
2-1/2 lbs
1 qts 3-3/8 cup
COCONUT,PREPARED,SWEETENED FLAKES
9 oz
2-3/4 cup
WATER
1 lbs
2 cup
VANILLA GLAZE
2-3/4 cup
Method
1 Place Devil's Food Cake Mix, salad oil, water, eggs and dessert powder in mixer bowl. Blend at low speed until moistened, about
2 minutes. Scrape down bowl.
2 Beat at medium speed 5 to 8 minutes.
3 Pour 2 cups batter into each greased and floured pan. Set aside for use in Step 6.
4 Place White Cake Mix, coconut, and water in mixer bowl. Blend at low speed until moistened. Scrape down bowl.
5 Beat at low speed 1 minute. DO NOT OVERMIX.
6 Pour about 1 quart batter over macaroon mixture covering it completely.
7 Using a convection oven, bake 1 hour 15 minutes at 325 F. or until done on low fan, closed vent.
8 Remove from oven; cool 15 to 20 minutes; remove from pans.
9 Prepare 1 recipe of Vanilla Glaze (Recipe No. D 046 00). Drizzle 1 cup glaze over each cake.
10 Cut 20 slices per loaf.



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Chocolate Macaroon Cake (Cake Mix)

Yield: 100 Portion: 1 Piece
Calories: 332 cal
Carbohydrates: 51 g
Protein: 4g
Fat: 13 g
Cholesterol: 30 mg
Sodium: 496 mg
Calcium: 109 mg

Ingredient Weight Measure Issue
CAKE MIX,DEVILS FOOD 8-3/4 lbs
OIL,SALAD 1 lbs 2-1/8 cup
WATER 5-1/4 lbs 2 qts 2 cup
EGGS,WHOLE,FROZEN 1-1/4 lbs 2-1/4 cup
DESSERT POWDER,PUDDING,INSTANT,CHOCOLATE 1-1/2 lbs 4 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
CAKE MIX,WHITE 2-1/2 lbs 1 qts 3-3/8 cup
COCONUT,PREPARED,SWEETENED FLAKES 9 oz 2-3/4 cup
WATER 1 lbs 2 cup
VANILLA GLAZE 2-3/4 cup

Method:
1 Place Devil's Food Cake Mix, salad oil, water, eggs and dessert powder in mixer bowl. Blend at low speed until moistened, about
2 minutes. Scrape down bowl.
2 Beat at medium speed 5 to 8 minutes.
3 Pour 2 cups batter into each greased and floured pan. Set aside for use in Step 6.
4 Place White Cake Mix, coconut, and water in mixer bowl. Blend at low speed until moistened. Scrape down bowl.
5 Beat at low speed 1 minute. DO NOT OVERMIX.
6 Pour about 1 quart batter over macaroon mixture covering it completely.
7 Using a convection oven, bake 1 hour 15 minutes at 325 F. or until done on low fan, closed vent.
8 Remove from oven; cool 15 to 20 minutes; remove from pans.
9 Prepare 1 recipe of Vanilla Glaze (Recipe No. D 046 00). Drizzle 1 cup glaze over each cake.
10 Cut 20 slices per loaf.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cakes_and_frostings/chocolate_macaroon_cake_cake_mix.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence