Recipe for Dutch Apple Cake 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 cup WATER
1/2 cup WATER
22 x EGGS SHELL
1/4 cup MILK, DRY NON-FAT L HEAT
1/2 lb APPLE SLICED #10
4 lb FLOUR GEN PURPOSE 10LB
1 cup SUGAR, GRANULATED 10 LB
4 lb SUGAR, GRANULATED 10 LB
1/2 lb SHORTENING, 3LB
3 oz BAKING POWDER
2 tsp CINNAMON GROUND 1 LB CN
1/4 cup IMITATION VANILLA
Instructions:
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. USE APPLE SLICES PLUS WATER. BRING TO A BOIL; SIMMER 15 MINUTES.

REMOVE FROM HEAT. COOL THOROUGHLY. ARRANGE APPLE SLICES IN ROWS EVENLY OVER BATTER IN EACH PAN SO THAT EDGE OF EACH SLICE IS VISIBLE.

COMBINE GRANULATED SUG WITH GROUND CINNAMON; SPRINKLE 1/2 CUP OVER APPLE SLICES IN EACH PAN.

5. BAKE 25 TO 30 MINUTES OR UNTIL DONE.

6. COOL; CUT 6 BY 9. TOP EACH PORTION WITH 1/4 CUP VANILLA SAUCE

(RECIPE NO. K-12).

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 SAUCES 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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