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
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
Yields
100 Servings