Source: U.S. Department of Defence
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Devil's Food Cake
Source: U.S. Department of Defence | |
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 DESSERTS (CAKES AND FROSTINGS) No.G 012 00
DEVIL'S FOOD CAKE
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
329 cal
49 g
4g
14 g
49 mg
333 mg
32 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
2-3/4 lbs
2 qts 2 cup
SUGAR,GRANULATED
4-3/8 lbs
2 qts 2 cup
SALT
1-1/2 oz
2-1/3 tbsp
BAKING SODA
1-5/8 oz
3-1/3 tbsp
COCOA
1-1/4 lbs
1 qts 2-1/2 cup
MILK,NONFAT,DRY
4-1/4 oz
1-3/4 cup
SHORTENING
1-3/4 lbs
1 qts
WATER
2-5/8 lbs
1 qts 1 cup
EGGS,WHOLE,FROZEN
2-1/2 lbs
1 qts 5/8 cup
WATER
1-1/3 lbs
2-1/2 cup
EXTRACT,VANILLA
7/8 oz
2 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Sift together flour, sugar, salt, baking soda, cocoa and milk into mixer bowl.
2 Blend shortening with dry ingredients. Add water gradually; beat at low speed 2 minutes or until blended. Beat at medium speed 2
minutes. Scrape down bowl.
3 Combine eggs, water, and vanilla; add slowly to mixture while beating at low speed 1 minute. Scrape down bowl. Beat at medium
speed 3 minutes.
4 Lightly spray each pan with non-stick cooking spray. Pour 4-1/2 quarts batter into each greased and floured pan. Spread evenly.
5 Using a convection oven, bake at 300 F. for 25 to 35 minutes or until done on low fan, open vent.
6 Cool; frost if desired. Cut 6 by 9.
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|
| Yield: 100 | Portion: 1 Piece |
| Calories: | 329 cal |
| Carbohydrates: | 49 g |
| Protein: | 4g |
| Fat: | 14 g |
| Cholesterol: | 49 mg |
| Sodium: | 333 mg |
| Calcium: | 32 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 2-3/4 lbs | 2 qts 2 cup | |
| SUGAR,GRANULATED | 4-3/8 lbs | 2 qts 2 cup | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| BAKING SODA | 1-5/8 oz | 3-1/3 tbsp | |
| COCOA | 1-1/4 lbs | 1 qts 2-1/2 cup | |
| MILK,NONFAT,DRY | 4-1/4 oz | 1-3/4 cup | |
| SHORTENING | 1-3/4 lbs | 1 qts | |
| WATER | 2-5/8 lbs | 1 qts 1 cup | |
| EGGS,WHOLE,FROZEN | 2-1/2 lbs | 1 qts 5/8 cup | |
| WATER | 1-1/3 lbs | 2-1/2 cup | |
| EXTRACT,VANILLA | 7/8 oz | 2 tbsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Sift together flour, sugar, salt, baking soda, cocoa and milk into mixer bowl. 2 Blend shortening with dry ingredients. Add water gradually; beat at low speed 2 minutes or until blended. Beat at medium speed 2 minutes. Scrape down bowl. 3 Combine eggs, water, and vanilla; add slowly to mixture while beating at low speed 1 minute. Scrape down bowl. Beat at medium speed 3 minutes. 4 Lightly spray each pan with non-stick cooking spray. Pour 4-1/2 quarts batter into each greased and floured pan. Spread evenly. 5 Using a convection oven, bake at 300 F. for 25 to 35 minutes or until done on low fan, open vent. 6 Cool; frost if desired. Cut 6 by 9. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence