Duncan Hines Classic Devil’s Food Cake By Shannon Allen and Michelle King

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

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

Chemical Change There is definitely a chemical change taking place during baking, and that is the conversion of baking soda (sodium bicarbonate, NaHCO 3 ) to carbon dioxide (CO 2 ). This is what causes the cake to rise, as the carbon dioxide bubbles get trapped within the cake.

Physical Change The cake mix goes from being a gooey liquid to being solid.

An ionic compound involved Baking Soda (NaHCO3) NaHCO3 + H+ = Na+ + H2O + CO2

An ionic compound involved Baking Soda (NaHCO3) NaHCO3 + H+ = Na+ + H2O + CO2

A covalent compound involved Sodium chloride NaCl Polar Intermolecular forces

Stoichiometry No 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

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.

Energy The chocolate in the cake gives you energy from the sugar content.

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 Brooks, Lizzie. "Chemical Reactions Involved in Baking a Cake." EHow. Demand Media, 12 Sept Web. 29 Apr