Recipe - Easy Chocolate Cake

2 One half qt WATER; COLD
4 One half pound FLOUR GEN PURPOSE 10LB
4 Three fourths pound SUGAR; GRANULATED 10 LB
1 7/8 pound SALAD OIL; 1 GAL
2 ounce BAKING SODA
3 tablespoon IMITATION VANILLA
2/3 cup VINEGAR CIDER
1 ounce SALT TABLE 5LB
10 ounce COCOA NATURAL 1 LB

PAN: 18 BY 26INCH 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 One half 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 GG4.

Recipe Number: G01100

SERVING SIZE: 1 PIECE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.