Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 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 OR UNTIL BLENDED; CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES.

SCRAPE DOWN BOWL.

3. COMBINE EGG WHITES, 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 LB 6 OZ) BATTER INTO EACH GREASED AND FLOURED PAN

5. BAKE 35 TO 45 MINUTES OR UNTIL DONE.

6. COOL; FROST IF DESIRED. CUT 6 BY 9.

NOTE:

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

2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

SERVING SIZE: 1 PIECE

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