| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | c | WATER |
| 4 1/2 | c | WATER |
| 22 | EGGS SHELL | |
| 1 1/4 | c | MILK, DRY NON-FAT L HEAT |
| 1 1/4 | c | MILK, DRY NON-FAT L HEAT |
| 6 | BANANAS FRESH | |
| 4 | lb | FLOUR GEN PURPOSE 10LB |
| 4 | lb | SUGAR, GRANULATED 10 LB |
| 1 1/2 | lb | SHORTENING, 3LB |
| 6 2/3 | T | BAKING POWDER |
| 1/4 | c | IMITATION VANILLA |
| 2 1/3 | T | SALT TABLE 5LB |
| 2 1/3 | T | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN : SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. POUR 1 GAL (ABOUT 7 LBS 7 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. BAKE 25 TO 30 MINUTES OR UNTIL DONE. PREPARE BUTTER CREAM FROSTING (RECIPE NO. G-39). SPREAD FROSTING OVER 1 SHEET CAKE. THINLY SLICE BANANAS A.P. (6 MEDIUM BANANAS-6 2/3 CUPS E.P); SPREAD OVER FROSTING. TOP WITH SECOND SHEET CAKE; SPREAD REMAINING FROSTING EVENLY OVER SIDES AND TOP OF CAKE. CUT 4 BY 25. : NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT 11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT). NOTE: 2. IN STEP 6, OTHER FROSTINGS MAY BE USED. NOTE: 3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. Recipe Number: G03201 SERVING SIZE: 1 PIECE From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 139
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 3.8mg
Sodium: 423.8mg
Potassium: 26.6mg
Carbohydrates: 20g
Fiber: <1g
Sugar: 18.9g
Protein: <1g