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Recipe: USDA School Cafeteria Chocolate Cake Squares and Frosting from 1988 (serves 50)

Desserts - Cakes
USDA SCHOOL CAFETERIA CHOCOLATE CAKE SQUARES
AND CHOCOLATE CREAM FROSTING
Makes 50 Chocolate Cake squares in a sheet pan (18x26x1-inch)

5 cups (1 lb 6 oz) all-purpose flour
4 3/4 cups (2 lb) sugar
1 3/4 cups (5 1/2 oz) unsweetened cocoa powder
1 1/4 cups (3 oz) instant nonfat dry milk
2 tbsp plus 1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
7 large eggs (12 1/2 oz)
1 1/2 tsp vanilla
3 1/2 cups water
1 3/4 cups plus 2 tbsp (12 oz) shortening

1. Blend flour, sugar, cocoa, dry milk, baking powder, baking soda, and salt for 4 minutes in mixer on low speed.

2. Combine eggs, vanilla, and water. Add shortening and about half the liquid mixture to dry ingredients. Blend for 30 seconds on low speed. Beat for 3 minutes on medium speed.

3. Slowly add remaining liquid mixture. Blend for 30 seconds on low speed. Beat for 3 minutes on medium speed.

4. Pour 7 lb 3 oz (1 gal) batter into sheet pans (18x26x1-inch), which have been lightly greased and dusted with flour. For 50 servings, use 1 sheet pan.

5. Bake:
Conventional Oven: 375 degrees F, 30 minutes
Convection Oven: 325 degrees F, 18-20 minutes

6. Cool. Frost if desired.

7. Cut each pan 5 x10 (50 pieces per pan).

CHOCOLATE CREAM FROSTING
Makes enough to cover 1 sheet pan, 4 cups

1/4 cup plus 1 tbsp (2 1/2 oz) butter or margarine
1/4 cup plus 2 tbsp (2 1/2 oz) shortening
7 1/2 cups (1 lb 14 oz) powdered sugar, unsifted
1 1/3 cups (4 oz) unsweetened cocoa powder
1/4 tsp salt
1/4 cup instant nonfat dry milk
1 tbsp vanilla
1/2 cup plus 1 tbsp water, room temperature

1. Cream butter or margarine and shortening in mixer at medium speed for 2 minutes until light and fluffy.

2. Combine powdered sugar, cocoa, salt, and dry milk. Add to creamed butter or margarine. Mix for 1 minute on low speed.

3. Add vanilla while mixing at low speed. Slowly add water to obtain a spreading consistency. Scrape down bowl. Beat at medium speed for 5 minutes or until mixture is creamy and well blended. (For a thinner frosting, add additional water, 1 tsp at a time, mixing after each addition.)

4. Spread on cooled cakes.

Source: USDA Recipes for Schools, from the "1988 Quantity Recipes for School Food Service".
MsgID: 041565
Shared by: Antilope
Board: Quantity Cooking at Recipelink.com
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