| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
WATER |
| 1 1/4 |
qt |
WATER |
| 18 |
|
EGGS SHELL |
| 8 |
oz |
MILK; DRY NON-FAT L HEAT |
| 3 |
lb |
FLOUR GEN PURPOSE 10LB |
| 4 3/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 3/8 |
lb |
SHORTENING; 3LB |
| 2 |
oz |
BAKING POWDER |
| 1/2 |
oz |
BAKING SODA |
| 2 |
tb |
IMITATION VANILLA |
| 1 3/4 |
oz |
SALT TABLE 5LB |
| 1 3/8 |
lb |
COCOA NATURAL 1 LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, BAKING SODA, COCOA,
AND
MILK INTO MIXER BOWL.
2. ADD SHORTENING AND WATER TO DRY INGREDIENTS. BEAT AT LOW SPEED 1
MINUTE OR UNTIL BLENDED, CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES.
SCRAPE DOWN BOWL.
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 4 1/4 QT (ABOUT 8 LB 7 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN.
5. BAKE 30 TO 35 MINUTES OR UNTIL DONE.
6. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1. SIFT
9 OZ (2 1/4 CUPS) CANNED DEHYDRATED EGG MIX WITH THE DRY INGREDIENTS. SEE
RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 1/4 CUPS).
NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
Recipe Number: G00900
SERVING SIZE: I PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God is glorified by a thankful heart.”