Plain Sheet Cake

         
     
     
     
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    Here's a food service recipe for 2 bakers sheet pans that will
    make 50 portions per each pan.
    You can cut the recipe in half and have enough batter to give you fifty portions.
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    Makes 100 portions
    (2 commercial 18X26 inch baking sheet pans - each pan equals 4  9 x 13 pans)
    4 3/4 quarts - Soft wheat flour ( cake flour - don't use all purpose)
    2 1/4 quarts - Sugar
    1/2 cup - Baking powder
    3 TBSP - Salt
    3 1/4 c. shortening
    15 eggs, beaten
    6 1/2 c. milk, whole
    2 Tbsp. Vanilla
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    STEP ONE:
     Sift together flour, sugar, baking powder and salt into a mixing bowl.
    STEP TWO:
     Blend in shortening on low speed for one minute.
    STEP THREE:
    Mix beaten eggs, milk and vanilla together. Add 1/3 of the mixture and mix on medium speed for 3 minutes, add another 1/3 of mixture and mix on medium speed for 3 minutes. Then add the remaining 1/3 of the mixture and mix on medium speed for another 3 minutes. Scrape sides of the bowl after each addition.
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    Scale 7 pounds of batter into each greased and floured baking sheet.
     Bake at 375 F approximately 25 minutes or until done.
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    NOTES:
     Non fat dry milk may be substituted for whole milk in Step three. Increase shortening Step 2 to 1 pound 10 ounces. Blend 1 cup and 1 TBSP of non fat dry milk, with the dry ingredients in Step one and substitute 6 1/8 cups of water for all of the milk in Step three.
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    1 quart = 4 cups
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