Dutch Apple Coffee Cake

40 ounces granulated sugar
12 ounces shortening
14 ounces eggs (about 8 total)
40 ounces all-purpose flour
2 ounces baking powder
2 teaspoons salt
1 quart milk
40 ounces frozen or canned apples
2 ounces margarine, melted
18 ounces granulated sugar
2 tablespoons ground cinnamon
Servings: 64
1. Cream 2 lb 8 oz granulated sugar, shortening, and eggs on medium speed for 10 minutes, using flat beater.

2. Combine dry ingredients and mix until well blended.

3. Add milk and dry ingredients alternately to creamed mixture. Mix on low speed for 3 minutes. Scrape sides of bowl. Mix on medium speed for 10 seconds.

4. Drain apples and chop. Combine with margarine, 1 lb 2 oz granulated sugar, and cinnamon.

5. Scale batter into two greased 12x20x2-inch baking pans, 4 lb 6 oz per pan. Spread 1 lb 14 oz apple mixture over batter in each pan. Bake at 365°F for 50-60 minutes. Cut 4x8


Yield: 2 pans 12x20x2-inch

Notes: Cake batter may be mixed and panned the day before using. Refrigerate overnight, then add topping and bake.

4 oz nonfat dry milk and 1 qt water may be substituted for fluid milk.