Ingredients
| Enriched all-purpose flour (1 pound, 14 ounces) | 1.875 pounds |
| Sugar (1 pound, 15 ounces) | 1.938 pounds |
| Instant nonfat dry milk | 2½ ounces |
| Baking powder | ¼ cup |
| Salt, kosher | 1½ teaspoon |
| Frozen whole eggs, thawed (or 9 fresh large eggs) | 1 pound |
| Vanilla | 1 tablespoon |
| Water | 3 cups |
| Shortening | 13 ounces |
Instructions
- Blend flour, sugar, dry milk, baking powder, and salt in mixer for 1 minute on low speed.
- In a separate container, combine eggs, vanilla, and water.
- Add shortening to dry mixture. Blend for 1 minute on low speed.
- Add about 1⁄2 the liquid mixture to dry ingredients. Mix for 30 seconds on low speed. Mix for 6 minutes on medium speed. Add remaining liquid mixture. Mix for 30 seconds on low speed. Mix for 2 minutes on medium speed.
- Pour 7 lb 6 oz (approximately 1 gallon) batter into each sheet pan (18″ x 26″ x 1″) which has been lightly coated with pan release spray and dusted with flour. For 50 servings, use 1 pan.
- Bake until lightly browned:Conventional oven: 375° F for 30 minutesConvection oven: 325° F for 18-20 minutes
- Cool. Frost if desired.
- Cut each pan 5 x 10 (50 pieces per pan).
Recipe Notes
Special Tip: For 50 servings, use 4 1⁄2 oz (1 1⁄2 cups) dried whole eggs and 1 1⁄2 cups water in place of eggs.
Variations:
A. Peanut Butter Cake
50 servings: In step 1, omit sugar. Use 1 lb 14 oz (1 qt) packed brown sugar.
In step 2, use 4 oz (1⁄2 cup 2 Tbsp) shortening and 1 lb 2 oz (2 cups) peanut
butter. Continue with steps 3-8.
B. Pineapple Upside Down Cake
50 servings: Follow steps 1-4. In step 5, pour 6 oz (3⁄4 cup) melted margarine
or butter into 1 sheet pan (18″ x 26″ x 1″). Sprinkle evenly with 1 lb (2 1⁄4
cups) packed brown sugar. Spread 2 lb 10 oz (1 qt 3⁄4 cup) drained crushed
pineapple over brown sugar in each pan. Pour 7 lb 2 oz (1 gal) cake batter
into pan. In step 6, bake until lightly browned: Conventional oven: 375° F for
40-45 minutes; Convection oven: 325° F for 25-30 minutes. In step 7, do not
frost. Cool, cut each pan 5 x 10, and serve inverted on individual dishes. Or,
let sit approximately 10 minutes and invert while still warm onto another sheet
pan (18″ x 26″ x 1″), and continue with step 8.