HOW TO COOK FUDGE SURPRISE CAKE

FUDGE SURPRISE CAKE

 

Makes 100 portions.                                                                                                    Bake in 375° oven.

2 pans – 18” x 26” x 1”

 

 

INGREDIENTS

WEIGHTS

MEASURES

 
Kraut, chopped   1 qt. (or 4 cups)  
Shortening 2 ½ lbs. 1 qt. & 2 cups (or 6 cups)  
Sugar 6 lbs. 3 qts. (or 12 cups)  
Vanilla   3 Tbsps.  
Salt   4 tsps.  
Cocoa 14 oz. 3 ½ cups  
Shell eggs **   22  
Flour, sifted 4 ½ lbs. 4 ½ qts. (or 18 cups)  
Soda 1 oz. 2 Tbsps.  
Baking powder 1 oz. 2 Tbsps.  
Water   2 qts. (or 8 cups)  

 

**        Whole eggs, frozen, may be substituted for fresh eggs or 3 2/3 cups sifted dried whole eggs and 3 2/3 cups water may be substituted for shell eggs.

 

 

DIRECTIONS:

  1. Wash chopped kraut, put in colander to drain.
  2. Cream shortening and sugar on high speed for 10 minutes.
  3. Add vanilla, salt, and cocoa; continue beating for 5 minutes on low speed.
  4. Add eggs, blend on low speed for 5 minutes or until light.
  5. Sift flour, soda and baking powder together, add alternately with the water to the creamed mixture using medium speed.
  6. Add the kraut and mix thoroughly.
  7. Bake in 2 greased and floured sheet cake pans (18” x 26” x 1”) in a 375°F. oven.
  8. Cool and frost, if desired, or; sprinkle with powdered sugar.
  9. Cut each sheet cake into 50 servings.

 

 

Number of Portions

Size of Portion

100

1 each

 

 

 

Calories……….

Cholesterol……

Sodium………..

Fiber…………..

310

47 Mg

252 Mg

1.75 G

  Iron………….. Calcium………

Vitamin A……

Vitamin C……

1.75 Mg

31.26 Mg

21 RE

0.83 Mg

  Protein……………

Carbohydrates……

Total Fat …………

Saturated Fat…….

4.34 G

43.47 G

14.04 G

3.70 G

5.60%

56.12%

40.79%

10.73%