CHOCOLATE FUDGE CAKE
Makes 100 servings. Bake in 350° oven.
2 pans , 18” x 26” x 1”
INGREDIENTS |
WEIGHTS |
MEASURES |
|
| Shortening or butter | 14 oz. | 1 ¾ cups | |
| Sugar | 2 lb. | 4 ¼ cups | |
| Shell Eggs ** | 9 | ||
| Flour | 1 lb. 4 oz. | 5 cups | |
| Baking powder | 1 ½ Tbsps. | ||
| Soda | 1 ¼ Tbsps. | ||
| Salt | 1 Tbsp. | ||
| Non-fat dry milk | 3 ¼ oz. | ¾ cup | |
| Cocoa | 4 oz. | 1 cup | |
| Water | 3 ¼ cups | ||
| Vanilla | 1 Tbsp. |
** 1 ½ cups sifted dry whole eggs and 1 ½ cups water may be substituted for 9 shell eggs.
DIRECTIONS:
- Cream shortening, sugar and eggs.
- Sift dry ingredients and add alternately with water, add vanilla.
- Pour into greased and floured baking pans. Bake at 350°F. for 30 minutes.
| Number of Portions
Size of Portion |
100 1 each |
| Calories……….
Cholesterol…… Sodium……….. Fiber………….. |
100
19 Mg 151 Mg 0.45 G |
Iron………….. Calcium………
Vitamin A…… Vitamin C…… |
0.51 Mg 28.02 Mg 9 RE 0.06 Mg |
Protein……………
Carbohydrates…… Total Fat ………… Saturated Fat……. |
1.70 G 14.39 G 4.22 G 1.12 G |
6.80% 57.55% 38.00% 10.08% |