| 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 |
| 2 | Jars JAM JELLY ASST 1/2 | |
| 1 1/2 | lb | SHORTENING; 3LB |
| 1/4 | cn | BAKING POWDER |
| 1/16 | Bottle IMITATION VANILLA | |
| 1/16 | lb | SALT TABLE 5LB |
INSTRUCTIONS
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 MINUTES OR UNTIL DONE. 6. SPREAD JAM OVER ONE COOLED SHEET CAKE. PLACE SECOND CAKE ON TOP OF JAM. PREPARE THREE-FOURTHS (1 1/2 GAL) WHIPPED TOPPING (RECIPE NO. K01600). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE. IN STEP 6, CUT 5 BY 20. Recipe Number: G03010 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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