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Add a photoServings: 100
Ingredients
- 2 c. WATER
- 2Â 1/2 quart WATER
- 12 x Large eggs SHELL
- 8Â 1/2 lb CAKE MIX DEVIL FOOD
- 2Â 1/2 lb CAKE MIX WHITE #10
- 8 ounce COCONUT SWEETNED PRE
- 1Â 1/2 lb DSRT PWD CHOCOLATE
- 1 lb SALAD OIL, 1 GAL
Directions
- PAN: 16 BY 4 1/2 BY 4 1/8-INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN
- 1. PLACE DEVIL'S FOOD CAKE MIX, SALAD OIL, WATER, Large eggs, AND DESSERT Pwdr IN MIXER BOWL. BLEND AT LOW SPEED Till MOISTENED, SCRAPE DOWN BOWL.
- 2. BEAT AT MEDIUM SPEED 5 TO 8 Min.
- 3. POUR 3 LB 7 Ounce (ABOUT 1 1/2 Quart) CAKE BATTER INTO EACH GREASED AND FLOURED PAN. SET ASIDE FOR USE IN STEP 6.
- 4. PLACE WHITE CAKE MIX, COCONUT, AND WATER IN MIXER BOWL. BLEND AT LOW SPEED Till MOISTENED. SCRAPE DOWN BOWL.
- 5. BEAT AT LOW SPEED 1 MINUTE. Don't OVERMIX.
- 6. SPOON 1 LB (ABOUT 1 1/4 C.) WHITE CAKE Mix OVER CENTER OF DEVIL'S FOOD CAKE BATTER IN EACH PAN; AVOID TOUCHING SIDES OF PAN.
- 7. BAKE 1 HOUR AND 15 Min Or possibly Till DONE.
- 8. REMOVE FROM OVEN; INVERT PANS; Cold 30 TO 35 Min. REMOVE FROM PANS.
- 9. PREPARE VANILLA GLAZE (RECIPE NO. D-46); DRIZZLE 1 C. GLAZE OVER CAKE.
- 10. CUT 20 SLCIES (ABOUT 3/4 INCH THICK) PER LOAF.
- SERVING SIZE: 1 SLICE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 100 servings | |
| Calories 264 | |
| Calories from Fat 96 | 36% |
| Total Fat 10.91g | 14% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 337mg | 14% |
| Potassium 49mg | 1% |
| Total Carbs 39.01g | 10% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.05g | 0% |
| Protein 2.94g | 5% |
