|FLOUR,WHEAT,GENERAL PURPOSE||4-3/8 lbs||1 gal|
|SUGAR,GRANULATED||4 lbs||2 qts 1 cup|
|SALT||1-1/2 oz||2-1/3 tbsp|
|BAKING POWDER||3-1/4 oz||1/4 cup 3 tbsp|
|MILK,NONFAT,DRY||3 oz||1-1/4 cup|
|SHORTENING||1-1/2 lbs||3-3/8 cup|
|WATER||2-1/3 lbs||1 qts 1/2 cup|
|EGGS,WHOLE,FROZEN||2-1/4 lbs||1 qts 1/4 cup|
|WATER||12-1/2 oz||1-1/2 cup|
|EXTRACT,VANILLA||1-7/8 oz||1/4 cup 1/3 tbsp|
|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
|BUTTER CREAM FROSTING||2 qts 3 cup|
|BANANA,FRESH,SLICED||2-1/2 lbs||1 qts 3-1/2 cup||3-7/8 lbs|
1 Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
2 Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2
3 Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed. Scrape down bowl. Beat at medium speed 3
4 Lightly spray each pan with non-stick cooking spray. Pour 3-1/2 quarts batter into each sprayed and floured pan.
5 Using a convection oven, bake at 325 F. for 30 minutes or until done on low fan, open vent.
6 Cool. Prepare Butter Cream Frosting, Recipe No. G 022 00. Spread frosting over 1 sheet cake. Thinly slice bananas; spread over
frosting. Top with second sheet cake; spread remaining frosting evenly over sides and top of cake. Cut 4 by 25.
|369 cal||60 g||4 g||13 g||57 mg||352 mg||80 mg|