Instructions:

Gingerbread

3 1/2 cups granulated sugar
13 1/2 cups all-purpose flour
1/4 cup baking soda
1 tablespoon salt
2 tablespoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground ginger
3 1/2 cups vegetable oil
3 cups frozen egg whites, thawed, or 20 fresh large egg whites
7 1/2 cups hot water
7 cups molasses

Lightly grease and flour two 18 x 26 x 1-inch sheet pans.

Combine dry ingredients in mixer bowl using a paddle attachment. Blend on low speed for 1 minute.

Mix vegetable oil, egg whites, hot water, and molasses in a bowl with a wire whip for 2 minutes or until blended. Slowly add the oil mixture to dry ingredients on low speed and mix for 1 minute or until blended. Scrape down the sides of the bowl.

Pour 1 gallon (8 pounds 12 ounces) of batter into each prepared sheet pan.

Bake in a conventional oven for 35 minutes at 350 degrees F. Bake in a convection oven for 24 minutes at 325 degrees F.

Cut each cake into 50 pieces (10 x 5 rows).

Yields 100 pieces.

Nutrients Per Serving: Calories 238; Protein 3g; Carbohydrate 40g; Total Fat 7.9g; Saturated Fat 1.2g; Cholesterol 0mg; Sodium 242mg; Dietary Fiber 1g

NOTES

To make pouring easy, place bottles of molasses in hot water for 5 minutes before using.

Serve with whipped topping, confectioners' sugar or orange glaze.

Cupcakes can be made by using a No. 16 scoop (1/4 cup). Put into greased or paper-lined muffin tins. Bake at 375 degrees F in a conventional oven for 15 to 20 minutes. One gallon of batter makes about 50 cupcakes.