Recipe#294

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degree F. Oven

INGREDIENTS

1 qt. (2 lb 1 oz or 1/3-No. 10 cn) sauerkraut, canned
33 1/2 qt. (3 lb 8 oz) flour, wheat, general purpose, sifted
4 tbsp. (1 3/4 oz) baking powder
4 tbsp. (1 3/4 oz) baking soda
1 tsp. (1/4 oz) salt
2 cups (8 oz) cocoa
4 1/2 cups (2 lb) shortening
6 3/4 cups (3 lb ) sugar, granulated
3 cups (14 eggs) eggs, whole
2 tbsp. (1 oz) vanilla
1 qt. (2 lb) water

INSTRUCTIONS

Wash, drain, and chop sauerkraut; set aside. Sift together flour, baking powder, baking soda, salt, and cocoa. Set aside. Cream shortening and sugar to gether at medium speed 5 minutes. Add eggs and vanilla gradually, beating at low speed; scrape down bowl; beat 1 minute at high speed. Add water and dry ingredients to creamed mixture, alternately in two additions. Mix at medium speed until blended, about 1 minute after each addition. Add sauerkraut to cake batter: mix at low speed until blended. Pour 3 1/2 qt (7 lb 7 oz) into each greased pan. Bake 30 to 35 minutes. Cut each pan 6 by 9.