duncan hines classic devil’s food cake by shannon allen and michelle king
TRANSCRIPT
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Duncan HinesClassic Devil’s Food Cake
By Shannon Allen and Michelle King
![Page 2: Duncan Hines Classic Devil’s Food Cake By Shannon Allen and Michelle King](https://reader035.vdocuments.net/reader035/viewer/2022072013/56649e565503460f94b4debe/html5/thumbnails/2.jpg)
Original Recipe• 1/2 cup shortening• 1 1/4 cups sugar• 2 eggs• 1 3/4 cup flour• 1 tsp salt• 1 tsp baking soda• 1 cup sweet mil or sour milk• 2 squares chocolate , melted each square is one
ounce• 1 tsp vanilla
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Recipe Converted Metric• 118 ¼ mL of shortening• 295 5/8 mL of sugar• 413 7/8 mL of flour• 5 mL of salt• 5 mL of baking soda• 236 ½ cup of milk(sweet or sour)• 2 square chocolate (melted)• 5 mL of vanilla
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Chemical Change• There is definitely a chemical change taking
place during baking, and that is the conversion of baking soda (sodium bicarbonate, NaHCO3) to carbon dioxide (CO2). This is what causes the cake to rise, as the carbon dioxide bubbles get trapped within the cake.
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Physical Change• The cake mix goes from being a gooey liquid
to being solid.
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An ionic compound involved• Baking Soda• (NaHCO3)• NaHCO3 + H+ = Na+ + H2O + CO2
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An ionic compound involved• Baking Soda• (NaHCO3)• NaHCO3 + H+ = Na+ + H2O + CO2
![Page 8: Duncan Hines Classic Devil’s Food Cake By Shannon Allen and Michelle King](https://reader035.vdocuments.net/reader035/viewer/2022072013/56649e565503460f94b4debe/html5/thumbnails/8.jpg)
A covalent compound involved• Sodium chloride• NaCl• Polar • Intermolecular forces
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StoichiometryNo conversions because I only made 1 cake for the entire class with the box ingredients and the ingredients that I had to add.• 1 Cup Water• 1/3 Cup Vegetable Oil• 3 Large Eggs
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Is it practical to make adjusted amount?
• Yes and no, because if you are making a cake you can cut slices to feed as many people as you want, but if you make cupcakes you can only make up to 24 regular size.
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Energy• The chocolate in the cake gives you energy
from the sugar content.
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Work Cited
• "Re: Is Baking Bread, Cakes, or Pancakes a Physical or Chemical Change?" Re: Is Baking Bread, Cakes, or Pancakes a Physical or Chemical Change? N.p., n.d. Web. 29 Apr. 2013.
• Brooks, Lizzie. "Chemical Reactions Involved in Baking a Cake." EHow. Demand Media, 12 Sept. 2010. Web. 29 Apr. 2013.