Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, BAKING SODA, COCOA, AND MILK INTO MIXER BOWL.

2. ADD SHORTENING AND WATER TO DRY INGREDIENTS. BEAT AT LOW SPEED 1 MINUTE OR UNTIL BLENDED, CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES.

SCRAPE DOWN BOWL.

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 4 1/4 QT (ABOUT 8 LB 7 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

5. BAKE 30 TO 35 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 9 OZ (2 1/4 CUPS) CANNED DEHYDRATED EGG MIX WITH THE DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 1/4 CUPS).

NOTE:

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

SERVING SIZE: I PIECE

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