| 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 |
| 4 | lb | FLOUR GEN PURPOSE 10LB |
| 4 | lb | SUGAR; GRANULATED 10 LB |
| 1 1/2 | lb | SHORTENING; 3LB |
| 3 | oz | BAKING POWDER |
| 1/4 | c | IMITATION VANILLA |
| 7 | ts | SALT TABLE 5LB |
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 LB 7 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 5. BAKE 25 TO 30 MINUTES OR UNTIL DONE. 6. COOL; CUT 6 BY 9. TOP EACH PORTION OF CAKE WITH PUDDING, SAUCE, OR FRUIT. FOR EXAMPLE, 3 TBSP LEMON SAUCE (RECIPE NO. K-9), 1/4 CUP VANILLA SAUCE (RECIPE NO. K-12), OR 4 OZ (1/2 CUP) FRUIT. : 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 SAUCES MAY BE USED. NOTE: 3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. Recipe Number: G03205 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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