-
1
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :1.
-
2
SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING Pwdr, AND Lowfat milk INTO MIXER BOWL.
-
3
2.
-
4
Add in SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE Till BLENDED.
-
5
SCRAPE DOWN BOWL; CONTINUE BEATING 2 Min.
-
6
3.
-
7
COMBINE Large eggs, WATER, AND VANILLA.
-
8
Add in SLOWLY TO Mix WHILE BEATING AT LOW SPEED.
-
9
SCRAPE DOWN BOWL.
-
10
BEAT AT MEDIUM SPEED 3 Min.
-
11
4.
-
12
POUR 1 GAL (ABOUT 7 LBS 7 Ounce) BATTER INTO EACH GREASED AND FLOURED PAN.
-
13
5.
-
14
BAKE 25 TO 30 Min Or possibly Till DONE.
-
15
6.
-
16
PREPARE BUTTER CREAM FROSTING (RECIPE NO.
-
17
G-39).
-
18
SPREAD FROSTING OVER 1 SHEET CAKE.
-
19
THINLY SLICE BANANAS A.P.
-
20
(6 MEDIUM BANANAS-6 2/3 C. E.P); SPREAD OVER FROSTING.
-
21
TOP WITH SECOND SHEET CAKE; SPREAD REMAINING FROSTING Proportionately OVER SIDES AND TOP OF CAKE.
-
22
CUT 4 BY 25.
-
23
NOTE:
-
24
1.
-
25
DEHYDRATED EGG MIX MAY BE USED FOR WHOLE Large eggs.
-
26
IN STEP 1, SIFT 11 Ounce (2 3/4 C.) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS.
-
27
SEE RECIPE NO.
-
28
A-8.
-
29
IN STEP 3, INCREASE WATER TO 2 LB 8 Ounce (4 1/4 Quart).
-
30
NOTE:
-
31
2.
-
32
IN STEP 6, OTHER FROSTINGS MAY BE USED.
-
33
NOTE:
-
34
3.
-
35
OTHER PAN SIZES MAY BE USED.
-
36
SEE RECIPE NO.
-
37
G-G-4.
