2 3/4 qt flour, general purpose, wheat, sifted (2 lbs. 12 oz.)
3 1/4 qt. granulated sugar (5 lbs. 8 oz.)
5 1/2 c. cocoa (1 lb. 6 oz.)
2 1/2 tbsp. baking powder
1 tbsp. salt
6 1/3 c. shortening (2 lbs. 12 oz.)
5 1/2 c. whole eggs (28 eggs)
2 2/3 c. white syrup, blended
3 tbsp. vanilla
1 1/2 qt. unsalted, chopped nuts (1 lb. 8 oz.)

Place flour, sugar, cocoa, baking powder and salt in mixer bowl; blend well. Add shortening, eggs, syrup and vanilla to dry ingredients. Mix at medium speed for 4 minutes or until thoroughly blended. Fold nuts into batter.

Spread (approximately 9 pounds) of batter into each greased pan, 2 (18"x26") sheet pans or 4 (9"x12") sheet pans, if you are using the larger pans, about 4 1/2 pounds if the smaller pans are being used.

Preheat oven to 350 degrees. Bake each pan 20 to 25 minutes or until done. DO NOT OVERBAKE. Cool; cut 6"x9" using larger pans or 5"x5" if using the smaller pans.