Gingerbread

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.