43 ounces granulated sugar
1 pound shortening, hydrogenated
5 ounces egg yolks (about 8 total)
2 cups milk
2 cups water
ONE-THIRD CUP BURNT SUGAR SYRUP: (see notes)
1/3 cup granulated sugar
1/3 cup boiling water
REMAINING INGREDIENTS:
4 teaspoons vanilla
34 ounces cake flour
2 2/3 tablespoons baking powder
1 1/4 teaspoons salt
9 ounces egg whites (about 8 total)
Servings: 60
1. Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
2. Add egg yolks to creamed mixture and mix on medium speed for 5 minutes.
3. Combine liquids.
4. Combine dry ingredients. On low speed, add to creamed mixture alternately with liquids. Scrape sides of bowl. Mix 2 minutes.
5. Beat egg whites until they form soft peaks. Fold into batter on low speed.
6. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 8 oz per pan.
7. Bake at 375°F for 35-40 minutes.
8. Cool and ice. See Notes for suggested icings.
9. Cut 5x6.
Yield: 2 pans 12x18x2 inches
Notes: Burnt Sugar Syrup. Place 1/3 cup granulated sugar in pan and melt slowly, stirring constantly. Cook until light brown (caramelized), being careful not to scorch. Add 1/3 cup boiling water. Cook slowly until a syrup is formed. For larger amounts, use 1 lb sugar and 2 cups boiling water.
May be baked in one 18x26x2-inch pan cut 6x10; or in eight 9-inch layers, scaled 1 lb 2 oz per pan.
Suggested icings: Burnt Butter Icing, Creamy Icing, Cream Cheese Icing, or Ice Cream Icing.
1 pound shortening, hydrogenated
5 ounces egg yolks (about 8 total)
2 cups milk
2 cups water
ONE-THIRD CUP BURNT SUGAR SYRUP: (see notes)
1/3 cup granulated sugar
1/3 cup boiling water
REMAINING INGREDIENTS:
4 teaspoons vanilla
34 ounces cake flour
2 2/3 tablespoons baking powder
1 1/4 teaspoons salt
9 ounces egg whites (about 8 total)
Servings: 60
1. Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
2. Add egg yolks to creamed mixture and mix on medium speed for 5 minutes.
3. Combine liquids.
4. Combine dry ingredients. On low speed, add to creamed mixture alternately with liquids. Scrape sides of bowl. Mix 2 minutes.
5. Beat egg whites until they form soft peaks. Fold into batter on low speed.
6. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 8 oz per pan.
7. Bake at 375°F for 35-40 minutes.
8. Cool and ice. See Notes for suggested icings.
9. Cut 5x6.
Yield: 2 pans 12x18x2 inches
Notes: Burnt Sugar Syrup. Place 1/3 cup granulated sugar in pan and melt slowly, stirring constantly. Cook until light brown (caramelized), being careful not to scorch. Add 1/3 cup boiling water. Cook slowly until a syrup is formed. For larger amounts, use 1 lb sugar and 2 cups boiling water.
May be baked in one 18x26x2-inch pan cut 6x10; or in eight 9-inch layers, scaled 1 lb 2 oz per pan.
Suggested icings: Burnt Butter Icing, Creamy Icing, Cream Cheese Icing, or Ice Cream Icing.
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