| 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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