PAN: 18 BY 26-INCH SHEET-CUT 6X10; 2" FULL PAN - CUT 4X8, TEMPERATURE: 300 F. OVEN Approximately 60 SERVINGS PER PAN 1. PREPARE WHITE CAKE MIX: 1a. POUR 3.5 CUPS WATER INTO MIXER BOWL 1b ADD 8.5 CUPS CAKE MIX, MIX USING A PADDLE ATTACHMENT ON MEDIUM SPEED FOR 2 MINUTES 1c. ADD REMAINING 3.5 CUPS WATER GRADUALLY WHILE MIXING ON LOW SPEED. STOP MIXER. SCRAPE BOWL AND PADDLE. 1d. MIX BATTER ON LOW SPEED FOR 2 MINUTES. DO NOT OVER MIX NOTE: MEDIUM SPEED ON A 4 SPEED MIXER IS #3.
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2. PREPARE CHOCOLATE CAKE MIX:
2a. POUR 3.5 CUPS WATER INTO MIXER BOWL
2b. ADD 8.5 CUPS CAKE MIX, MIX USING A PADDLE ATTACHMENT ON MEDIUM SPEED FOR 2 MINUTES
2c. ADD REMAINING 3.5 CUPS WATER GRADUALLY WHILE MIXING ON LOW SPEED. STOP MIXER. SCRAPE
BOWL AND PADDLE.
3d. MIX BATTER ON LOW SPEED FOR 2 MINUTES. DO NOT OVER MIX
NOTE: MEDIUM SPEED ON A 4 SPEED MIXER IS #3.
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3. ALTERNATE LIGHT AND DARK BATTERS (2 QT--ABOUT 3 LB 12 OZ EACH) IN EACH
PAN. WITH A KNIFE CUT CAREFULLY THROUGH BATTER ZIG-ZAGGING TO GIVE A
MARBLE EFFECT.
4. BAKE 27-30 MINUTES OR UNTIL DONE.
5. COOL; FROST OR DUST WITH POWDERED SUGAR IF DESIRED.
6. CUT 6 BY 9.
CONVECTION OVEN: BAKE AT 300 F(LOW FAN - OPEN VENT) 27 TO 30 MINUTES
OR UNTIL DONE.
OTHER PAN SIZES MAY BE USED, REFERENCE GG0400.
