| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 7/8 | ga | WATER |
| 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 |
| 2 1/2 | c | SUGAR; POWDER 2 LB |
| 2 1/3 | lb | DSRT PWD VANILLA |
| 1 1/2 | lb | SHORTENING; 3LB |
| 3 | oz | BAKING POWDER |
| 1/4 | c | IMITATION VANILLA |
| 7 | ts | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE 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. GREASE AND FLOUR 12-9 INCH LAYER PANS OR 12-9 INCH PIE PANS. POUR 2 3/4 CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN. 5. BAKE 20 TO 25 MINUTES OR UNTIL DONE. 6. SPLIT COOLED CAKES. PREPARE 1/3 RECIPE VANILLA PUDDING (RECIPE NO. J-21) FOR FILLING; SPREAD 1 CUP FILLING OVER BOTTOM HALF OF EACH CAKE. TOP WITH OTHER HALF OF CAKE. PREPARE CHOCOLATE GLAZE FROSTING (RECIPE NO. G-42); SPREAD 1/3 CUP OVER EACH CAKE, OR USE POWDERED SUGAR; SPRINKLE 3 1/3 TBSP OVER EACH CAKE. CUT 8 WEDGES PER PIE. : 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: OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. Recipe Number: G03202 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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