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Cookbook
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Chocolate Sheet Cake -
Taste Testing Evaluation
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Ingredients: |
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RECIPE
All-purpose flour (pre-sifted)
Whole wheat flour
Granulated sugar
Baking soda
Baking powder
Cinnamon
Salt
Applesauce
Canola oil
Grade A Large egg whites
Crushed pineapple
(in own/natural juice)
Chopped walnuts
Raw carrots (finely chopped
or shredded)
Powdered icing sugar
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AMOUNT
1 cup
1 cup minus 1 Tbsp
1 cup
1 tsp.
1 tsp.
1 tsp.
1/2 tsp.
1 cup
1/4 tsp.
3 each
8 oz can
1/2 cup
2 cups
1 cup
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Cooking Directions:
1. Pre-heat oven to 350 degrees.
2. Wash 2-3 large carrots or 4-5 medium sized carrots, shop or shred and place to
the side.
3. In a large bowl, sift together all-purpose flour, whole wheat flour, sugar,
cinnamon, baking powder, baking soda, and salt. Please note that some grains
of whole wheat flour may be too large to sift and can be added into dry mixture
at the end of sifting.
4. In a medium bowl, combine egg whites, applesauce, carrots, and walnuts. Add
pineapples with juice after reserving 2 Tbsp of pineapple juice for later use in a
small bowl. Mix well.
5. Slowly add wet mixture into the large bowl with the dry mixture. Mix well.
6. Oil a 13 x 9 inch cake pan with canola oil. Pour cake batter into pan and bake
for 40-45 minutes.
7. Remove from oven, let cool.
8. Combine pineapple juice with icing sugar to make a glaze.
After preparing and tasting the above recipe, please fill out this evaluation form. Thank you.
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