Cooking For A Crowd -
Large Sized Recipes
Recipes for Quantity Cooking
3 1/2 cups sugar
3 qt. 1 1/2 cups all-purpose flour
1/4 cup baking soda
1 tbsp. salt
2 tbsp. ground cinnamon
2 tsp. ground cloves
2 tsp. ground ginger
3 1/2 cups vegetable oil
3 cups frozen egg whites, thawed OR 20 fresh large egg whites
1 qt. 3 1/2 cups hot water
1 qt. 3 cups molasses
Combine dry ingredients in mixer bowl using a paddle attachment.
Blend on low speed for 1 minute.
Mix vegetable oil, egg whites, hot water, and molasses in a bowl
with a wire whip for 2 minutes or until blended. Slowly add the oil
mixture to dry ingredients on low speed and mix for 1 minute or
until blended. Scrape down the sides of the bowl.
Pour 1 gall (8 lb. 12 oz.) of batter into each lightly greased and
floured 18" x 26" x 1" sheet pan. To Bake: Conventional Oven 350
degrees F, 35 minutes; Convection Oven 325 degrees F, 24 minutes.
Cut each cake 10x5 into 50 pieces.
Yield: 100 (1 piece) servings
Nutrients Per Serving: Calories 238; Protein 3g; Carbohydrate 40g;
Total Fat 7.9g; Saturated Fat 1.2g; Cholesterol 0mg; Sodium 242mg;
Dietary Fiber 1g.
Special Tips: 1) To make pouring easy, place bottles of molasses in
hot water for 5 minutes before using.
2) Serve with Whipped Topping, powdered sugar, or Orange Glaze.
3) Cupcakes can be made for a special occasion. Using a No. 16 scoop
(1/4 cup), portion into greased or paper-lined muffin tins. Bake in
a 375 degree F conventional oven for 15 to 20 minutes. One gallon of
batter makes approximately 50 cupcakes.
Razzle Dazzle Recipes
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