INGREDIENTS

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)
----------------------------------------------
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