1 1/4 pounds Cake flour
1 1/2 pounds Granulated sugar
12 ounces Emulsified shortening (Fluid Flex)
4 ounces Cocoa powder
5/8 ounce Salt
3/4 ounce Baking powder
1/2 ounce Baking soda
2 1/4 ounces Dry milk powder
1/2 fluid ounce Vanilla extract
4 ounces Corn syrup
18 fluid ounces Water, cold
1 pound Eggs
Yield: 1 Full-sheet
1. Mix the cake flour, sugar and emulsified shortening in a large mixer bowl on low speed for 5 minutes.
2. Add the cocoa powder, salt, baking powder, baking soda, dry milk powder, vanilla, corn syrup and 1 quart (1 liter) cold water. Blend well, and then scrape down the bowl.
3. Combine the eggs with the remaining 1 quart 8 ounces (1250 milliliters) of cold water and add to the batter in three equal parts, blending well and scraping down the bowl after each addition.
4. After all the ingredients are incorporated, blend on low speed for 2 minutes.
5. Divide into greased and floured pans, scaling 1 gallon (4 liters) of batter for each sheet pan or 1 pound (450 grams) for each 8-inch (20-centimeter) round layer.
6. Bake at 340°F (170°C) until springy and a toothpick inserted in the center comes out clean.
Notes: Method: Two Stage
1 1/2 pounds Granulated sugar
12 ounces Emulsified shortening (Fluid Flex)
4 ounces Cocoa powder
5/8 ounce Salt
3/4 ounce Baking powder
1/2 ounce Baking soda
2 1/4 ounces Dry milk powder
1/2 fluid ounce Vanilla extract
4 ounces Corn syrup
18 fluid ounces Water, cold
1 pound Eggs
Yield: 1 Full-sheet
1. Mix the cake flour, sugar and emulsified shortening in a large mixer bowl on low speed for 5 minutes.
2. Add the cocoa powder, salt, baking powder, baking soda, dry milk powder, vanilla, corn syrup and 1 quart (1 liter) cold water. Blend well, and then scrape down the bowl.
3. Combine the eggs with the remaining 1 quart 8 ounces (1250 milliliters) of cold water and add to the batter in three equal parts, blending well and scraping down the bowl after each addition.
4. After all the ingredients are incorporated, blend on low speed for 2 minutes.
5. Divide into greased and floured pans, scaling 1 gallon (4 liters) of batter for each sheet pan or 1 pound (450 grams) for each 8-inch (20-centimeter) round layer.
6. Bake at 340°F (170°C) until springy and a toothpick inserted in the center comes out clean.
Notes: Method: Two Stage
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