Number of servings 100
Amount in one serving 1 square 2 in. × 2 in.
Calories in one serving______
Cost of one serving______
CAKE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Sugar | 2½ qt. | ||||
| Butter substitute | 3 c. | ||||
| Eggs | 14 | ||||
| Salt | 1 tbsp. | ||||
| Baking powder | 1 c. | ||||
| Flour, pastry | 5 qt. | ||||
| Milk | 2½ qt. | ||||
| Vanilla | 2 tbsp. |
Cream the fat and sugar thoroughly. Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If a kitchen mixing machine is used for making the cake, the best results are obtained by creaming the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly as possible. This makes nine two-layer cakes, each cake nine and one fourth inches in diameter and cutting sixteen slices.
Number of servings 144
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______
CARAMEL CAKE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Sugar | 2½ qt. | ||||
| Fat | 3 c. | ||||
| Eggs | 14 | ||||
| Water | 2 c. | ||||
| Milk | 2 qt. | ||||
| Flour, pastry | 5 qt. | ||||
| Baking powder | 1 c. | ||||
| Vanilla | 2 tbsp. | ||||
| Salt | 1 tbsp. |
Caramelize one cup of the sugar and add two cups of water to dissolve. Cool this syrup. Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup. Mix the dry ingredients and add alternately with the milk. Add the beaten whites of eggs last. This will make nine two-layer cakes, nine and one fourth inches in diameter.
Number of servings 144
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______