Title: Chocolate Sheet Cake (Scratch)
Categories: Cake
Yield: 18 Servings
| 2 | c | CAKE FLOUR |
| 1 | ts | BAKE POWDER |
| 1/2 | ts | BAKE SODA |
| 1 | ts | SALT |
| 1 1/3 | c | SUGAR |
| 1/2 | c | SHORTENING |
| 1 | c | MILK |
| 1 | ts | VANILLA |
| 2 | x | EGGS |
| 2 | x | SQUARES CHOCOLATE (UNSWEET) |
SIFT DRY INGREDIENTS INTO A BOWL. ADD SHORTENING, 2/3 CUP MILK AND VANILLA.
MIX AT STIR SPEED FOR 1 MINUTE. SCRAPE BOWL SIDES. TURN TO SLOW SPEED AND
MIX FOR 1 MINUTE ADDING REMAINING MILK EGGS AND MELTED CHOCOLATE. BEAT 30
SECONDS MORE. SCRAPE BOWL AND MIX AT MEDIUM HIGH SPEED FOR ONE MINUTE. POUR
BATTER INTO A GREASED AND FLOURED 11 X 18 SHEET CAKE PAN. BAKE AT 375 DEG F
FOR 20 TO 25 MINUTES OR UNTIL PICK INSERTED IN MIDDLE COMES OUT CLEAN.
NOTE: 1 CUP CAKE FLOUR = 1 CUP - LESS 2 TABLESPOONS ALL PURPOSE FLOUR.