White Cake

Ingrients & Directions 1 c WATER 4 1/4 c WATER 36 EGGS SHELL 1 1/3 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 9 tb BAKING POWDER 1/4 c IMITATION VANILLA 2 1/3 tb SALT […]

Ingrients & Directions


1 c WATER
4 1/4 c WATER
36 EGGS SHELL
1 1/3 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
9 tb BAKING POWDER
1/4 c IMITATION VANILLA
2 1/3 tb SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 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 1 GAL (ABOUT 7 LB 6 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN

5. BAKE 35 TO 45 MINUTES OR UNTIL DONE.

6. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.

2. 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: G03000

SERVING SIZE: 1 PIECE

From the Army

Yields
100 Servings

RobinDee

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