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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
12 oz SUGAR; POWDER 2 LB
6 lb JAM CHERRY 1 LB JAR
1 1/2 lb SHORTENING; 3LB
3 oz BAKING POWDER
1/4 c IMITATION VANILLA
2 tb SALT TABLE 5LB
PAN: 9-INCH PIE 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. GREASE AND FLOUR 12-9 INCH LAYER PANS OR 12-9 INCH PIE PANS. POUR
2 3/4 CUPS (1 LB 4 OZ) BATTER INTO EACH PAN.
5. BAKE 20 TO 25 MINUTES OR UNTIL DONE.
6. SPLIT COOLED CAKES. USE JAM OR JELLY; SPREAD 3/4 CUP JAM OR JELLY
OVER BOTTOM HALF OF EACH CAKE. TOP WITH OTHER HALF OF CAKE. USE POWDERED
SUGAR; SPRINKLE ABOUT 3 1/3 TBSP OVER EACH CAKE.
:
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: G03207
SERVING SIZE: 1 PIECE
From the Army
Yields
100 Servings
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