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  • 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


  1. Lightly grease and flour two 18 x 26 x 1-inch sheet pans.
  2. Combine dry ingredients in mixer bowl using a paddle attachment. Blend on low speed for 1 minute.
  3. 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.
  4. Pour 1 gallon (8 pounds 12 ounces) of batter into each prepared sheet pan.
  5. Bake in a conventional oven for 35 minutes at 350 degrees F. Bake in a convection oven for 24 minutes at 325 degrees F.
  6. Cut each cake into 50 pieces (10 x 5 rows).

Yield: 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

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.