| 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 |
| 12 |
oz |
SUGAR, POWDER 2 LB |
| 6 |
lb |
JAM CHERRY 1 LB JAR |
| 1 1/2 |
lb |
SHORTENING, 3LB |
| 3 |
oz |
BAKING POWDER |
| 1/4 |
c |
IMITATION VANILLA |
| 2 |
T |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATURE: 375 F.
OVEN : SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO
MIXER BOWL. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW
SPEED 1 MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2
MINUTES. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE
BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3
MINUTES. GREASE AND FLOUR 12-9 INCH LAYER PANS OR 12-9 INCH PIE PANS.
POUR 2 3/4 CUPS (1 LB 4 OZ) BATTER INTO EACH PAN. BAKE 20 TO 25
MINUTES OR UNTIL DONE. SPLIT COOLED CAKES. USE JAM OR JELLY; SPREAD
3/4 CUP JAM OR JELLY OVER BOTTOM HALF OF EACH CAKE. TOP WITH OTHER
HALF OF CAKE. USE POWDERED SUGAR; SPRINKLE ABOUT 3 1/3 TBSP OVER EACH
CAKE. : 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. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO.
G-G-4. Recipe Number: G03207 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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