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Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, BAKING SODA, COCOA, AND MILK INTO MIXER BOWL. 2. ADD SHORTENING AND WATER TO DRY INGREDIENTS. BEAT AT LOW SPEED 1 MINUTE OR UNTIL BLENDED, CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES. SCRAPE DOWN BOWL. 3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. 4. POUR 4 1/4 QT (ABOUT 8 LB 7 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 5. BAKE 30 TO 35 MINUTES OR UNTIL DONE. 6. COOL; FROST IF DESIRED. CUT 6 BY 9. NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1. SIFT 9 OZ (2 1/4 CUPS) CANNED DEHYDRATED EGG MIX WITH THE DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 1/4 CUPS). NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. Recipe Number: G00900 SERVING SIZE: I PIECE From the
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 285 | ||
Calories from Fat: 80 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 40.1mg | 12 % | |
Sodium 156.9mg | 5 % | |
Potassium 273mg | 7 % | |
Total Carbohydrate 45.7g | 13 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 44.4g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 285
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