Ingredients
- 1½ cups cornstarch
- 7½ cups flour
- 6 cups sugar
- 6 teaspoons baking soda
- 2¾ cups cocoa
- 3 teaspoons salt
- 2¼ cups oil
- 3 Tablespoons vanilla
- 6 cups water
- 9 Tablespoons white vinegar
Instructions
- Sift cornstarch, flour, sugar, baking soda, cocoa, salt and mix well.
- Thoroughly mix oil, vanilla, water, and vinegar with dry ingredients.
- Pour equally into 5 sprayed pans. Bang 10-12x on counter to break air bubbles.
- Bake at 350F for approximately 28 minutes (check at 25). Check center for doneness.
Notes
No instructions about how to stack/frost the 5 layers.
Ingredients
Dry Ingredients
- 18 cups old fashioned oats
- 12 cups brown sugar
- 18 Tablespoons flour
- 6 Tablespoons salt
Wet Ingredients
- 3 pounds butter (melted)
- 6 eggs
- 1 Tablespoon vanilla extract
- 1 Tablespoon almond extract
- 1 teaspoon lemon extract
- 1 Tablespoon cinnamon
Instructions
- Mix dry ingredients. Add wet ingredients.
- Bake at 375F. Drop cookies onto sprayed parchment sheets.
- Bake 7 minutes on the bottom shelf. Bake 7 minutes on the top shelf.
- Remove cookies from pan when cooled, but within 5 minutes, or they won't remove easily.
Notes
Most efficient process:
Make mix. Use small disher to make cookie balls. Store in large fish tub; separate layers w/wax paper sheets. Balls can be stored, refrigerated, for up to a week before baking off.
Make mix. Use small disher to make cookie balls. Store in large fish tub; separate layers w/wax paper sheets. Balls can be stored, refrigerated, for up to a week before baking off.
Recipe Card
