Plain Sheet Cake 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.
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
Sift together flour, sugar, baking powder and salt into a mixing bowl.
Blend in shortening on low speed for one minute.
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.
Scale 7 pounds of batter into each greased and floured baking sheet.
Bake at 375 F approximately 25 minutes or until done.
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.
1 quart = 4 cups
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