White Cake

Ingrients & Directions 1 c WATER 4 1/4 c WATER 1/2 cn – 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 […]

Ingrients & Directions


1 c WATER
4 1/4 c WATER
1/2 cn –
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

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

Yields
100 Servings

RobinDee

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