7/8 ga WATER
1 1/2 c  WATER
4 1/2 c  WATER
22    EGGS SHELL
1 1/4 c  MILK; DRY NON-FAT L HEAT
4 lb FLOUR GEN PURPOSE 10LB
4 lb SUGAR; GRANULATED 10 LB
2 1/2 c  SUGAR; POWDER 2 LB
2 1/3 lb DSRT PWD VANILLA
1 1/2 lb SHORTENING; 3LB
3 oz BAKING POWDER
1/4 c  IMITATION VANILLA
7 ts SALT TABLE 5LB

PAN: 9-INCH PIE 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.

4. GREASE AND FLOUR 12-9 INCH LAYER PANS OR 12-9 INCH PIE PANS. POUR
2 3/4 CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN.

5. BAKE 20 TO 25 MINUTES OR UNTIL DONE.

6. SPLIT COOLED CAKES. PREPARE 1/3 RECIPE VANILLA PUDDING (RECIPE NO.
J-21) 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-42); SPREAD 1/3 CUP OVER EACH CAKE, OR USE POWDERED SUGAR; SPRINKLE
3 1/3 TBSP OVER EACH CAKE. CUT 8 WEDGES PER PIE.
:

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: OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.

G03202

SERVING SIZE: 1 PIECE

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