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1
Grease and flour pan(s) and set aside. Preheat oven.
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2
Sift together flour, sugar, salt, baking powder and dry milk into mixer bowl. If using dehydrated eggs (see below), they are added to the dry ingredients here.
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3
Place the shortening and 1 1/2 cups water in the mixer bowl on top of the dry ingredients. Beat one minute at low speed, scrape down sides, beat 2 minutes longer.
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4
Combine eggs, 4 1/2 cups water and vanilla. Add slowly to wet mixture while beating at low speed.
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5
As soon as completely mixed, stop beater, scrape down bowl, then beat at medium speed 3 minutes.
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6
Pour 1 gallon (about 7 pounds, 7 ounces) of batter into each 18x26 pan.
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7
Bake thin sheet cakes 26 to 35 minutes, until done. Cool, frost if planned, cut each 6x9.
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8
Bake 9x13 pans 35 to 45 minutes, until done. Cool, frost if planned, cut each 4x5.
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9
Variations.
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10
Sift in 2-4 tablespoons apple pie spice, ginger, etc for a spice cake base.
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11
Sift in 1 to 1 1/2 cups cocoa and add 2 additional eggs for light chocolate layers.
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12
To substitute dehydrated egg mix, sift 11 ounces (2 3/4 cup) canned dehydrated egg mix in with dry ingredients. After the shortening is added, beat together vanilla and 4 1/4 quarts water and add as if adding the egg mixture.
