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Add a photoServings: 12
Ingredients
- 1 1/2 c. WATER
- 4 1/2 c. WATER
- 22 x Large eggs SHELL
- 1 1/4 c. Lowfat milk, DRY NON-FAT L HEAT
- 1 1/4 c. Lowfat milk, DRY NON-FAT L HEAT
- 6 x BANANAS FRESH
- 4 lb FLOUR GEN PURPOSE 10LB
- 4 lb SUGAR, GRANULATED 10 LB
- 1 1/2 lb SHORTENING, 3LB
- 6 2/3 Tbsp. BAKING Pwdr
- 1/4 c. IMITATION VANILLA
- 2 1/3 Tbsp. SALT TABLE 5LB
- 2 1/3 Tbsp. SALT TABLE 5LB
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING Pwdr, AND Lowfat milk INTO MIXER BOWL.
- 2. Add in SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE Till BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 Min.
- 3. COMBINE Large eggs, WATER, AND VANILLA. Add in SLOWLY TO Mix WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 Min.
- 4. POUR 1 GAL (ABOUT 7 LBS 7 Ounce) BATTER INTO EACH GREASED AND FLOURED PAN.
- 5. BAKE 25 TO 30 Min Or possibly Till DONE.
- 6. PREPARE BUTTER CREAM FROSTING (RECIPE NO. G-39). SPREAD FROSTING OVER 1 SHEET CAKE. THINLY SLICE BANANAS A.P. (6 MEDIUM BANANAS-6 2/3 C. E.P); SPREAD OVER FROSTING. TOP WITH SECOND SHEET CAKE; SPREAD REMAINING FROSTING Proportionately OVER SIDES AND TOP OF CAKE. CUT 4 BY 25.
- NOTE:
- 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE Large eggs. IN STEP 1, SIFT 11 Ounce (2 3/4 C.) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 Ounce (4 1/4 Quart).
- NOTE:
- 2. IN STEP 6, OTHER FROSTINGS MAY BE USED.
- NOTE:
- 3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
- SERVING SIZE: 1 PIECE
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