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
3 1/3 c SHORTENING; 3LB
6 2/3 tb BAKING POWDER
1/4 c IMITATION VANILLA
2 1/3 tb SALT TABLE 5LB
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 UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.
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 1 GAL (ABOUT 7 LBS 7 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN.
5. BAKE 25 TO 30 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 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: G03200
SERVING SIZE: 1 PIECE
From the Army
Yields
100 Servings