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Name: Chocolate Chip Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 1 5/8 lb BUTTER PRINT SURE; 4 2/3 tb Baking Powder; 3 3/4 lb SUGAR; GRANULATED 10 LB; 3 lb SOUR CREAM 12 OZ; 2 1/2 lb All Purpose Flour; 1/2 c SUGAR; GRANULATED 10 LB; 3 tb Baking soda; 18 EGGS SHELL; 3 lb CHOCOLATE CHIPS; 12 OZ; 3 tb CINNAMON GROUND 1 LB CN

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INGREDIENTS

1 5/8 lb BUTTER PRINT SURE
4 2/3 tb Baking Powder
3 3/4 lb SUGAR; GRANULATED 10 LB
3 lb SOUR CREAM 12 OZ
2 1/2 lb All Purpose Flour
1/2 c SUGAR; GRANULATED 10 LB
3 tb Baking soda
18 EGGS SHELL
3 lb CHOCOLATE CHIPS; 12 OZ
3 tb CINNAMON GROUND 1 LB CN

Servings

INSTRUCTIONS

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. CREAM BUTTER OR MARGARINE AND SUGAR IN MIXER BOWL AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. 2. ADD EGGS SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. 3. SIFT TOGETHER FLOUR, BAKING POWDER, BAKING SODA, AND CINNAMON; ADD TO MIXTURE; BLEND WELL. 4. STIR IN SOUR CREAM. 5. POUR 3 1/4 QT (ABOUT 6 LB 6 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 6. SCATTER 1 LB 8 OZ (1QT) CHOCOLATE CHIPS EVENLY OVER BATTER IN EACH PAN. 7. SPRINKLE 2 OZ (1/4 CUP) SUGAR OVER EACH PAN OF BATTER. 8. BAKE 30 TO 35 MINUTES OR UNTIL DONE. 9. COOL; FROST IF DESIRED. CUT 6 BY 9. NOTE: 1. IN STEP 4, SOUR CREAM MIX MAY BE USED FOR SOUR CREAM. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. 2. IN STEP 6, 3 LB (4-12 OZ PG) CHOCOLATE FLAVORED BAKING CHIPS MAY BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS. 3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. Recipe Number: G02700 SERVING SIZE: 1 PIECE From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Chocolate Chip Cake

1 5/8 lb BUTTER PRINT SURE
4 2/3 tb Baking Powder
3 3/4 lb SUGAR; GRANULATED 10 LB
3 lb SOUR CREAM 12 OZ
2 1/2 lb All Purpose Flour
1/2 c SUGAR; GRANULATED 10 LB
3 tb Baking soda
18 EGGS SHELL
3 lb CHOCOLATE CHIPS; 12 OZ
3 tb CINNAMON GROUND 1 LB CN

PAN:  18 BY 26-INCH SHEET PAN                 TEMPERATURE:  350 F. OVEN    1.  CREAM BUTTER OR MARGARINE AND SUGAR IN MIXER BOWL AT MEDIUM SPEED  UNTIL LIGHT AND FLUFFY.    2.  ADD EGGS SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED.  SCRAPE DOWN  BOWL.  BEAT AT MEDIUM SPEED 3 MINUTES.    3.  SIFT TOGETHER FLOUR, BAKING POWDER, BAKING SODA, AND CINNAMON;  ADD TO MIXTURE; BLEND WELL.    4.  STIR IN SOUR CREAM.    5.  POUR 3 1/4 QT (ABOUT 6 LB 6 OZ) BATTER INTO EACH GREASED AND  FLOURED PAN.    6.  SCATTER 1 LB 8 OZ (1QT) CHOCOLATE CHIPS EVENLY OVER BATTER IN EACH PAN.    7.  SPRINKLE 2 OZ (1/4 CUP) SUGAR OVER EACH PAN OF BATTER.    8.  BAKE 30 TO 35 MINUTES OR UNTIL DONE.    9.  COOL; FROST IF DESIRED.  CUT 6 BY 9.  NOTE: 1.  IN STEP 4, SOUR CREAM MIX MAY BE USED FOR SOUR CREAM.  MIX  ACCORDING TO INSTRUCTIONS ON CONTAINER.    2.  IN STEP 6, 3 LB (4-12 OZ PG) CHOCOLATE FLAVORED BAKING CHIPS MAY  BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.    3.  OTHER PAN SIZES MAY BE USED.  SEE RECIPE NO. G-G-4.    Recipe Number: G02700    SERVING SIZE: 1 PIECE    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 100 Servings

Calories: 140
Calories from Fat: 8 (6%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 33.5mg		10 %
Sodium 175.4mg		6 %
Potassium 23.2mg		1 %
Total Carbohydrate 31.4g		9 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 31.1g
Protein 2.2g		3 %
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Calories per serving: 140

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