37 ounces cake flour
3 3/4 tablespoons baking powder
1 pound shortening, hydrogenated
45 ounces granulated sugar
2 teaspoons salt
2 cups milk
14 ounces eggs (about 8 total)
2 1/2 cups milk
2 tablespoons vanilla
Servings: 60
1. Place flour, baking powder, and shortening in mixer bowl. Mix on low speed for 2 minutes, using flat beater. Scrape sides of bowl. Mix 3 minutes.
2. Combine sugar, salt, and 2 cups milk. Add to flour mixture. Mix on low speed 2 minutes. Scrape sides of bowl. Mix 3 minutes.
3. Combine eggs, 2 1/2 cups milk, and vanilla. Add half to flour mixture. Mix on low speed 30 seconds. Scrape sides of bowl. Mix 1 minute. Add remaining egg mixture. Mix 1 minute. Scrape sides of bowl. Mix 2 1/2 minutes.
4. Scale batter into two greased 12x18x2-inch baking pans 4 lb 10 oz per pan.
5. Bake at 350°F for 35-40 minutes. Cut 5x6.
Notes: 4 oz nonfat dry milk and 4 1/2 cups water may be substituted for fluid milk. Add dry milk to flour mixture. Divide water as stated in recipe.
May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
For layer cakes, scale 1 lb 9 oz batter into each of six 9-inch layer cake pans.
For cupcakes, portion with No. 30 dipper into muffin pan. Yield: 8 1/2 dozen.
VARIATIONS:
Boston Cream Pie. For two 12x18-inch pies, scale batter into four pans, 2 lb 5 oz each. When baked, spread Custard Filling on two cakes, 3 lb 3 oz each. Place other cakes on top. Cover with Chocolate Glaze, 1 lb per cake. Cut 5x6.
-For two 18x26-inch pies, scale 4 lb 10 oz into each of two pans. Use 6 lb 6 oz Custard Filling and 2 lb Chocolate Glaze. Cut 6x10.
-For 9-inch layers, scale batter into eight pans, 1 lb 2 oz per pan. Use 1/2 recipe Custard Filling. Spread 1 1/2 cups on each of four layers. Use 1/2 recipe Chocolate Glaze, spreading 1/2 cup on each pie.
-Powdered sugar sifted over top of pies may be substituted for Chocolate Glaze.
Cottage Pudding. Cut cake into squares and serve with No. 20 dipper of fruit, lemon, nutmeg, or other sauce.
Dutch Apple Cake. After the cake batter is poured into baking pans, arrange 2 lb 8 oz peeled sliced apples in rows over each pan. Sprinkle over top of each pan 4 oz granulated sugar and 1 tsp cinnamon, mixed.
Lazy Daisy Cake. Mix 1 lb 2 oz melted butter or margarine, 2 lb brown sugar, 2 lb coconut, and 1 1/2 cups half and half, or enough to moisten to consistency for spreading. Spread over baked cake, 3 lb per pan, and brown under the broiler or in the oven.
Marble Cake. Divide batter into two portions after mixing. To one portion add 3 Tbsp cocoa, 1 Tbsp cinnamon, and 1 tsp nutmeg. Place batters alternately in cake pans; swirl with knife.
Pineapple Upside-Down Cake. Mix one No. 10 can drained crushed pineapple (or tidbits), 8 oz melted butter or margarine, 12 oz brown sugar, and 8 oz chopped nuts. Pour 4 lb 3 oz in each 12x18-inch baking pan. Pour cake batter over mixture. Apricots or peaches may be substituted for pineapple.
Praline Cake. Substitute chopped pecans for coconut in Lazy Daisy Cake.
3 3/4 tablespoons baking powder
1 pound shortening, hydrogenated
45 ounces granulated sugar
2 teaspoons salt
2 cups milk
14 ounces eggs (about 8 total)
2 1/2 cups milk
2 tablespoons vanilla
Servings: 60
1. Place flour, baking powder, and shortening in mixer bowl. Mix on low speed for 2 minutes, using flat beater. Scrape sides of bowl. Mix 3 minutes.
2. Combine sugar, salt, and 2 cups milk. Add to flour mixture. Mix on low speed 2 minutes. Scrape sides of bowl. Mix 3 minutes.
3. Combine eggs, 2 1/2 cups milk, and vanilla. Add half to flour mixture. Mix on low speed 30 seconds. Scrape sides of bowl. Mix 1 minute. Add remaining egg mixture. Mix 1 minute. Scrape sides of bowl. Mix 2 1/2 minutes.
4. Scale batter into two greased 12x18x2-inch baking pans 4 lb 10 oz per pan.
5. Bake at 350°F for 35-40 minutes. Cut 5x6.
Notes: 4 oz nonfat dry milk and 4 1/2 cups water may be substituted for fluid milk. Add dry milk to flour mixture. Divide water as stated in recipe.
May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
For layer cakes, scale 1 lb 9 oz batter into each of six 9-inch layer cake pans.
For cupcakes, portion with No. 30 dipper into muffin pan. Yield: 8 1/2 dozen.
VARIATIONS:
Boston Cream Pie. For two 12x18-inch pies, scale batter into four pans, 2 lb 5 oz each. When baked, spread Custard Filling on two cakes, 3 lb 3 oz each. Place other cakes on top. Cover with Chocolate Glaze, 1 lb per cake. Cut 5x6.
-For two 18x26-inch pies, scale 4 lb 10 oz into each of two pans. Use 6 lb 6 oz Custard Filling and 2 lb Chocolate Glaze. Cut 6x10.
-For 9-inch layers, scale batter into eight pans, 1 lb 2 oz per pan. Use 1/2 recipe Custard Filling. Spread 1 1/2 cups on each of four layers. Use 1/2 recipe Chocolate Glaze, spreading 1/2 cup on each pie.
-Powdered sugar sifted over top of pies may be substituted for Chocolate Glaze.
Cottage Pudding. Cut cake into squares and serve with No. 20 dipper of fruit, lemon, nutmeg, or other sauce.
Dutch Apple Cake. After the cake batter is poured into baking pans, arrange 2 lb 8 oz peeled sliced apples in rows over each pan. Sprinkle over top of each pan 4 oz granulated sugar and 1 tsp cinnamon, mixed.
Lazy Daisy Cake. Mix 1 lb 2 oz melted butter or margarine, 2 lb brown sugar, 2 lb coconut, and 1 1/2 cups half and half, or enough to moisten to consistency for spreading. Spread over baked cake, 3 lb per pan, and brown under the broiler or in the oven.
Marble Cake. Divide batter into two portions after mixing. To one portion add 3 Tbsp cocoa, 1 Tbsp cinnamon, and 1 tsp nutmeg. Place batters alternately in cake pans; swirl with knife.
Pineapple Upside-Down Cake. Mix one No. 10 can drained crushed pineapple (or tidbits), 8 oz melted butter or margarine, 12 oz brown sugar, and 8 oz chopped nuts. Pour 4 lb 3 oz in each 12x18-inch baking pan. Pour cake batter over mixture. Apricots or peaches may be substituted for pineapple.
Praline Cake. Substitute chopped pecans for coconut in Lazy Daisy Cake.
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