|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|
|VANILLA CREAM PUDDING (INSTANT)||1 gal 1/8 qts|
|CHOCOLATE GLAZE FROSTING||1 qts 1/2 cup|
|SUGAR,POWDERED||10-5/8 oz||2-1/2 cup|
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 about 2 minutes. Scrape down bowl. Beat at
medium speed 3 minutes.
4 Lightly spray each pan with non-stick cooking spray. Pour 2-1/3 cups batter into each sprayed and floured 9-inch pie pan.
5 Using a convection oven, bake at 325 F. for 20 to 25 minutes or until done on low fan, open vent.
6 Cool. Split cooled cakes. Prepare Vanilla Pudding, Recipe No. J 014 00 for filling; spread 1 cup filling over bottom half of each
cake. Top with other half of cake. Prepare Chocolate Glaze Frosting, Recipe No. G 024 00; spread 1/3 cup over each cake, or use
powdered sugar; sprinkle 3-1/3 tablespoons over each cake. Cut 8 wedges per pie.
|330 cal||57 g||4 g||10 g||48 mg||457 mg||101 mg|