INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                     TEMPERATURE:  375 F. OVEN
  :
1.  SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK
INTO MIXER BOWL.
2.  ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1
MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.
3.  COMBINE EGGS, WATER, AND VANILLA.  ADD SLOWLY TO MIXTURE WHILE
BEATING AT LOW SPEED.  SCRAPE DOWN BOWL.  BEAT AT MEDIUM SPEED 3 MINUTES.
4.  POUR 1 GAL (ABOUT 7 LBS 7 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.
5.  BAKE 25 TO 30 MINUTES OR UNTIL DONE.
6.  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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