Chocolate Cake for 100
3 pounds all-purpose flour
4 pounds granulated sugar
2-1/4 tablespoons salt
4 tablespoons baking powder
1 pound unsweetened cocoa powder
6 ounces nonfat dry milk
4-1/4 cups shortening
6-2/3 cups water
20 eggs
4 tablespoons vanilla
Blend flour, sugar, salt, baking powder, cocoa and dry milk together in a
large
mixing bowl. Add shortening and 4-2/3 cups water (1/2 cup plus 2
tablespoons)
to dry ingredients. Beat until well-blended. Scrape down bowl and
beat again
at a faster pace for 2 minutes. Combine eggs, remaining 2 cups water
and the
vanilla. Add slowly to creamed mixture while beating. Once mixture has
been
incorporated, beat for 3 minutes.
Divide batter into 2 greased and floured 18- by 26-inch sheet pans.
Bake
30-35 minutes at 375 degrees. Once cooled, top with icing or
whipped cream.
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