| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 2 |
c |
WATER |
| 2 1/2 |
qt |
WATER |
| 12 |
|
EGGS SHELL |
| 8 1/2 |
lb |
CAKE MIX DEVIL FOOD |
| 2 1/2 |
lb |
CAKE MIX WHITE #10 |
| 8 |
oz |
COCONUT SWEETNED PRE |
| 1 1/2 |
lb |
DSRT PWD CHOCOLATE |
| 1 |
lb |
SALAD OIL; 1 GAL |
INSTRUCTIONS
PAN: 16 BY 4 1/2 BY 4 1/8-INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN
1. PLACE DEVIL'S FOOD CAKE MIX, SALAD OIL, WATER, EGGS, AND DESSERT
POWDER IN MIXER BOWL. BLEND AT LOW SPEED UNTIL MOISTENED, SCRAPE DOWN
BOWL.
2. BEAT AT MEDIUM SPEED 5 TO 8 MINUTES.
3. POUR 3 LB 7 OZ (ABOUT 1 1/2 QT) CAKE BATTER INTO EACH GREASED AND
FLOURED PAN. SET ASIDE FOR USE IN STEP 6.
4. PLACE WHITE CAKE MIX, COCONUT, AND WATER IN MIXER BOWL. BLEND AT
LOW SPEED UNTIL MOISTENED. SCRAPE DOWN BOWL.
5. BEAT AT LOW SPEED 1 MINUTE. DO NOT OVERMIX.
6. SPOON 1 LB (ABOUT 1 1/4 CUPS) WHITE CAKE MIXTURE OVER CENTER OF
DEVIL'S FOOD CAKE BATTER IN EACH PAN; AVOID TOUCHING SIDES OF PAN.
7. BAKE 1 HOUR AND 15 MINUTES OR UNTIL DONE.
8. REMOVE FROM OVEN; INVERT PANS; COOL 30 TO 35 MINUTES. REMOVE FROM
PANS.
9. PREPARE VANILLA GLAZE (RECIPE NO. D-46); DRIZZLE 1 CUP GLAZE OVER CAKE.
10. CUT 20 SLCIES (ABOUT 3/4 INCH THICK) PER LOAF.
Recipe Number: G05400
SERVING SIZE: 1 SLICE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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