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Recipe of the month
Greek Wrap

Recipe Details
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Q. - Whole Wheat Chocolate Cake
Ingredients:
4 pounds whole wheat flour
3 pounds granulated sugar
2 tablespoons ground cinnamon
1 1/2 cups cocoa
1 1/2 quarts water
3 cups vegetable oil
3 tablespoons baking soda
1 1/2 quarts buttermilk
10 large eggs
2 tablepoons plus 1 teaspoon vanilla extract
Directions: Preheat cinvection oven to 350 degrees F or 375 degrees F conventional oven.

Combine flour, sugar and cinnamon in mixer bowl.

Bring cocoa, water and oil to a boil. Pour over flour mixture; mix on low speed for 1 minute.

Dissove soda in buttermilk; add with beaten eggs and vanilla to mixture in bowl. Mix on low speed for 2 minutes, or until ingredients are combined. Scrape sides and bottom of bowl.

Scale batter into two greased and floured 18 x 26 x 2-inch pans, about 7 pounds, 13 ounces per pan.

Bake 20 to 25 minutes in convection oven; 20 minutes in conventional oven.

Optional: When cake is cool, before serving, sift confectioners' sugar over top of cake, 1/2 cup per pan.
Pan Size: 18 x 26 x 2-inch pans (2)
Bake Temperature: 350 degrees convection oven or 375 conventional oven
Bake Time: 20 to 25 minutes
Servings: 120 - 2 ounce servings
Calories/Serving: 171
Nutrition: One serving provides approximately: 171 calories, 3 g protein, 24 g carbohydrates, 7 g fat (1 g saturated), 19 mg cholesterol, 2 g fiber, 1 mg iron, 116 mg sodium.
Source: Wheat Foods Council
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