| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 | c | WATER |
| 4 1/4 | c | WATER |
| 3 | Dozen EGGS SHELL | |
| 1/8 | cn | MILK; DRY NON-FAT L HEAT |
| 4 | lb | FLOUR GEN PURPOSE 10LB |
| 4 | lb | SUGAR; GRANULATED 10 LB |
| 1 1/2 | lb | SHORTENING; 3LB |
| 1/4 | cn | BAKING POWDER |
| 1/16 | Bottle IMITATION VANILLA | |
| 1/16 | lb | SALT TABLE 5LB |
INSTRUCTIONS
1/2 cn - 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 OR UNTIL BLENDED; CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES. SCRAPE DOWN BOWL. 3. COMBINE EGG WHITES, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. 4. POUR 3 3/4 QT (ABOUT 6 LB 14 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 5. BAKE 25 TO 30 MINUTS OR UNTIL DONE. 6. SPREAD FILLING OVER ONE COOLED CAKE. PLACE SECOND SHEET CAKE ON TOP OF FILLING. PREPARE THREE FOURTHS RECIPE (1 1/2 GAL) WHIPPED TOPPING (RECIPE K01600). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE. CUT 5 BY 20. Recipe Number: G03009 SERVING SIZE: 100 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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