Recipe for Easy Chocolate Cake 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 qt WATER, COLD
1/2 lb FLOUR GEN PURPOSE 10LB
3/4 lb SUGAR, GRANULATED 10 LB
7/8 lb SALAD OIL, 1 GAL
2 oz BAKING SODA
3 tbl IMITATION VANILLA
2/3 cup VINEGAR CIDER
1 oz SALT TABLE 5LB
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. SIFT FLOUR, SUGAR, COCOA, BAKING SODA, AND SALT INTO MIXER BOWL.

2. ADD SALAD OIL, VINEGAR, AND VANILLA TO DRY INGREDIENTS WHILE MIXING AT LOW SPEED 2 MINUTES.

3. GRADUALLY ADD WATER WHILE MIXING AT LOW SPEED 1 MINUTE; SCRAPE DOWN BOWL.

4. MIX AT MEDIUM SPEED 2 MINUTES OR UNTIL INGREDIENTS ARE WELL BLENDED.

5. POUR 3 1/2 QT (ABOUT 8 LB 8 OZ) BATTER INTO EACH GREASED PAN.

6. BAKE ABOUT 35 MINUTES OR UNTIL DONE.

7. COOL; FROST IF DESIRED. CUT 6 BY 9.

NOTE:

1. IF CONVECTION OVEN IS USED, BAKE AT 325 F. 25 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.

SERVING SIZE: 1 PIECE

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