Chocolate Cake

24 ounces cake flour
5 ounces cocoa
37 ounces granulated sugar
2 1/2 ounces nonfat dry milk
1 tablespoon salt
1 ounce baking powder
3 1/2 teaspoons baking soda
1 1/2 cups water
1 pound shortening
1 1/2 cups water
18 ounces eggs (about 10 total)
1 cup water
1/4 cup vanilla
Servings: 60
1. Combine dry ingredients in mixer bowl. Mix on low speed for 1 minute, using flat beater.

2. Add 1 1/2 cups water and shortening to dry ingredients. Mix on low speed for 1 minute. Mix on medium speed for 3 minutes. Scrape sides of bowl and beater.

3. Add 1 1/2 cups water and mix on low speed for 1 minute. Mix on medium speed for 2 minutes.

4. Blend eggs, 1 cup water, and vanilla. Mix on low speed for 2 minutes.

5. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 2 oz per pan.

6. Bake at 350°F for 25-30 minutes.

7. Cool and ice. See Notes for suggested icings.

8. Cut 5x6.


Yield: 2 pans 12x18x2 inches

Notes: Cake may be baked in one 18x26x2-inch pan. Cut 6x10 for 60 servings.

Suggested icings: Chocolate Butter Cream Icing, Mocha Icing, or Ice Cream Icing.