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Title: Marble Cake Categories: Yield: 100 Servings 1 3/8 qt WATER 3/4 c WATER 2 1/4 c WATER 11 EGGS SHELL 5/8 c MILK; DRY NON-FAT L HEAT 5 lb CAKE MIX DEVIL FOOD 2 lb FLOUR GEN PURPOSE 10LB 2 lb SUGAR; GRANULATED 10 LB 3/4 lb SHORTENING; 3LB 10 ts BAKING POWDER 1/8 c IMITATION VANILLA 3 1/2 ts SALT TABLE 5LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN : 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 MINUTES. 3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. USING HALF THE QUANTITY FOR INGREDIENTS. PREPARE 1/2 RECIPE DEVIL'S FOOD CKE (RECIPE NO. G-12). 4. PAN ALTERNATING LIGHT AND DARK BATTERS (2 QT-ABOUT 3 LB 8 OZ EACH). WITH KNIFE, CUT CAREFULLY THROUGH BATTER ZIG-ZAGGING TO GIVE MARBLE EFFECT. 5. BAKE 25 TO 30 MINUTES OR UNTIL DONE. 6. COOL; FROST IF DESIRED. CUT 6 BY 9. : NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT 11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT). NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. Recipe Number: G03208 SERVING SIZE: 1 PIECE From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |