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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