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Easy Chocolate Cake
Source: U.S. Department of Defence

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DESSERTS (CAKES AND FROSTINGS) No.G 011 00
EASY CHOCOLATE CAKE
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
345 cal
56 g
3g
13 g
0 mg
315 mg
9 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
5 lbs
1 gal 1/2 qts
SUGAR,GRANULATED
4-3/4 lbs
2 qts 2-3/4 cup
COCOA
9-7/8 oz
3-1/4 cup
BAKING SODA
2-1/4 oz
1/4 cup 1 tbsp
SALT
1 oz
1 tbsp
1-3/4 lbs
3-3/4 cup
OIL,SALAD
VINEGAR,DISTILLED
5-5/8 oz
1/2 cup 2-2/3 tbsp
EXTRACT,VANILLA
1-3/8 oz
3 tbsp
5-1/4 lbs
2 qts 2 cup
WATER
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Sift together flour, sugar, cocoa, baking soda, and salt into mixer bowl.
2
Combine salad oil, vinegar and vanilla; add 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
Lightly spray each pan with non-stick cooking spray. Pour about 3-1/2 quarts into each sprayed sheet pan.
6
Using a convection oven, bake at 325 F. for 25 minutes or until done on low fan, open vent.
7
Cool; frost if desired. Cut 6 by 9.



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Easy Chocolate Cake

Yield: 100 Portion: 1 Piece
Calories: 345 cal
Carbohydrates: 56 g
Protein: 3g
Fat: 13 g
Cholesterol: 0 mg
Sodium: 315 mg
Calcium: 9 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 5 lbs 1 gal 1/2 qts
SUGAR,GRANULATED 4-3/4 lbs 2 qts 2-3/4 cup
COCOA 9-7/8 oz 3-1/4 cup
BAKING SODA 2-1/4 oz 1/4 cup 1 tbsp
SALT 1 oz 1 tbsp
OIL,SALAD 1-3/4 lbs 3-3/4 cup
VINEGAR,DISTILLED 5-5/8 oz 1/2 cup 2-2/3 tbsp
EXTRACT,VANILLA 1-3/8 oz 3 tbsp
WATER 5-1/4 lbs 2 qts 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1
Sift together flour, sugar, cocoa, baking soda, and salt into mixer bowl.
2
Combine salad oil, vinegar and vanilla; add 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
Lightly spray each pan with non-stick cooking spray. Pour about 3-1/2 quarts into each sprayed sheet pan.
6
Using a convection oven, bake at 325 F. for 25 minutes or until done on low fan, open vent.
7
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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence