(yield 100 servings)
(one serving = one piece, 2 1/2 inches by 3 1/4 inches)
ingredients
2 3/4 quarts all purpose flour (2 lb 12 oz)
2 1/2 qt sugar (4 lb 6 oz)
3 cups cocoa (6 1/4 oz)
1/3 cup baking powder 92 oz)
2 tbsp baking soda (3/4 oz)
2 tbsp salt (1 1/4 oz)
3 1/2 cups shortening (1 lb 8 1/2 oz)
14 large eggs (1 lb 9 oz)
2 tbsp vanilla (1 oz)
1 3/4 qt water
procedure
1) blend dry ingredients 5 minutes in mixer on low speed
2) add fat, eggs, vanilla and half the water to dry ingredients. Blend 1/2 minute on low speed. Beat 5 minutes on medium speed
3) add remaining water, blend 1/2 minute on low speed, beat 2 minutes on medium speed
4) pour batter into 2 greased sheet pans (about 18 x 26 inches), about 7 lb 8 oz or one gallon per pan
5) bake at 350 degrees f (moderate oven) about 35 minutes until done
note: use 7 oz dried whole eggs and 2 1/3 cups water in place of shell eggs
source: School Lunch