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