Instructions: 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.

4. POUR 1 GAL (ABOUT 7 LBS 7 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

5. BAKE 25 TO 30 MINUTES OR UNTIL DONE.

6. PREPARE BUTTER CREAM FROSTING (RECIPE NO. G-39). SPREAD FROSTING OVER 1 SHEET CAKE. THINLY SLICE BANANAS A.P. (6 MEDIUM BANANAS-6 2/3 CUPS E.P); SPREAD OVER FROSTING. TOP WITH SECOND SHEET CAKE; SPREAD REMAINING FROSTING EVENLY OVER SIDES AND TOP OF CAKE. CUT 4 BY 25.

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. IN STEP 6, OTHER FROSTINGS MAY BE USED.

NOTE:

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

SERVING SIZE: 1 PIECE

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