| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
WATER |
| 1 1/4 |
qt |
WATER |
| 24 |
|
EGGS SHELL |
| 8 |
oz |
MILK; DRY NON-FAT L HEAT |
| 2 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 4 1/2 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 13/16 |
lb |
SHORTENING; 3LB |
| 1 1/2 |
oz |
BAKING SODA |
| 1 |
oz |
IMITATION VANILLA |
| 1 1/2 |
oz |
SALT TABLE 5LB |
| 1 1/4 |
lb |
COCOA NATURAL 1 LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING SODA, COCOA, AND MILK
INTO MIXER BOWL.
2. BLEND SHORTENING WITH DRY INGREDIENTS. ADD WATER GRADUALLY; BEAT AT
LOW SPEED 2 MINUTES OR UNTIL BLENDED. BEAT AT MEDIMM SPEED 2 MINUTES
SCRAPE DOWN BOWL.
3. COMBINE EGGS, WATER, AND VANILLA, ADD SLOWLY TO MIXTURE WHILE BEATING
AT LOW SPEED 1 MINUTE. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.
4. POUR 4 1/2 QT (ABOUT 8 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN.
SPREAD EVENLY.
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 SUBSTITUTED FOR WHOLE EGGS. IN STEP
1,
SIFT 12 OZ (3 CUPS) CANNED, DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE
RECIPE CARD A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 1/4 CUPS).
2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
3. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35
MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.
Recipe Number: G01200
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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