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Name: Devils Food Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 24 EGGS SHELL; 1 13/16 lb SHORTENING; 3LB; 1 1/4 lb COCOA NATURAL 1 LB; 1 1/4 qt Water; 4 1/2 lb SUGAR; GRANULATED 10 LB; 1 oz IMITATION VANILLA; 8 oz MILK; DRY NON-FAT L HEAT; 1 1/2 oz Salt; 2 1/2 lb All Purpose Flour; 1 1/2 oz Baking soda; 2 1/2 c Water

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INGREDIENTS

24 EGGS SHELL
1 13/16 lb SHORTENING; 3LB
1 1/4 lb COCOA NATURAL 1 LB
1 1/4 qt Water
4 1/2 lb SUGAR; GRANULATED 10 LB
1 oz IMITATION VANILLA
8 oz MILK; DRY NON-FAT L HEAT
1 1/2 oz Salt
2 1/2 lb All Purpose Flour
1 1/2 oz Baking soda
2 1/2 c Water

Servings

INSTRUCTIONS

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING SODA, COCOA, AND MILK INTO MIXER BOWL. 2. BLEND SHORTENING WITH DRY INGREDIENTS. ADD WATER GRADUALLY; BEAT AT LOW SPEED 2 MINUTES OR UNTIL BLENDED. BEAT AT MEDIMM SPEED 2 MINUTES SCRAPE DOWN BOWL. 3. COMBINE EGGS, WATER, AND VANILLA, ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED 1 MINUTE. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. 4. POUR 4 1/2 QT (ABOUT 8 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. SPREAD EVENLY. 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 SUBSTITUTED FOR WHOLE EGGS. IN STEP 1, SIFT 12 OZ (3 CUPS) CANNED, DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE CARD A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 1/4 CUPS). 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4. 3. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT. Recipe Number: G01200 SERVING SIZE: 1 PIECE From the (actually used today!). Downloaded from G Internet, G Internet.

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Devils Food Cake

24 EGGS SHELL
1 13/16 lb SHORTENING; 3LB
1 1/4 lb COCOA NATURAL 1 LB
1 1/4 qt Water
4 1/2 lb SUGAR; GRANULATED 10 LB
1 oz IMITATION VANILLA
8 oz MILK; DRY NON-FAT L HEAT
1 1/2 oz Salt
2 1/2 lb All Purpose Flour
1 1/2 oz Baking soda
2 1/2 c Water

PAN:  18 BY 26-INCH SHEET PAN             TEMPERATURE:  350 F. OVEN    1.  SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING SODA, COCOA, AND MILK  INTO MIXER BOWL.    2.  BLEND SHORTENING WITH DRY INGREDIENTS.  ADD WATER GRADUALLY; BEAT AT  LOW SPEED 2 MINUTES OR UNTIL BLENDED.  BEAT AT MEDIMM SPEED 2 MINUTES  SCRAPE DOWN BOWL.    3.  COMBINE EGGS, WATER, AND VANILLA, ADD SLOWLY TO MIXTURE WHILE BEATING  AT LOW SPEED 1 MINUTE.  SCRAPE DOWN BOWL.  BEAT AT MEDIUM SPEED 3 MINUTES.    4.  POUR 4 1/2 QT (ABOUT 8 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED  PAN.  SPREAD EVENLY.    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 SUBSTITUTED FOR WHOLE EGGS.  IN STEP  1,  SIFT 12 OZ (3 CUPS) CANNED, DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE  RECIPE CARD A-8.  IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 1/4 CUPS).    2.  OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.    3.  IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35  MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.    Recipe Number: G01200    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 (590g)
Recipe Makes: 100 Servings

Calories: 4817
Calories from Fat: 4625 (96%)

Amt Per Serving		% DV

	Total Fat 513.9g	685 %
	Saturated Fat 207g	1035 %
	Monounsaturated Fat 228g
	Polyunsanturated Fat 56.1g
Cholesterol 334mg		103 %
Sodium 192.2mg		7 %
Potassium 267.8mg		7 %
Total Carbohydrate 42.1g		12 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 41g
Protein 6.9g		10 %
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Calories per serving: 4817

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