Servings: 100 Portions (2 pans)
Portions: 1 piece each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
4 quart (3 lb 8 oz) flour, wheat, cake, sifted
5-1/2 tablespoon (2-1/2 oz) baking powder
1-1/4 cups (6 oz) milk, nonfat, dry
1-1/2 tablespoon (1 oz) salt
6 3/4 cups (3 lb) sugar, granulated
2 1/3 cups (12 eggs) (1 lb 4 oz) eggs, whole, beaten
3 cups (1 lb 8 oz) salad oil
2 tablespoon (1 oz) vanilla
6 cups (3 lb) water
TOPPING:
1-3/4 quart (1 lb 8 oz) flour, wheat, pastry, sifted
1 tablespoon (1/4 oz) cinnamon, ground
1/4 teaspoon (1/16 oz) salt
2 cups (12 oz) sugar, brown
1-1/2 cups (12 oz) butter or margarine, softened
ICING:
1/4 cup (2 oz) butter or margarine, softened
2 quart (2 lb) sugar, powdered
1 teaspoon (1/12 oz) vanilla
1 cup (8 oz) water, boiling
Mix and sift dry ingredients together. Set aside.
Add salad oil, vanilla and water to eggs. Add dry ingredients to egg mixture and mix until blended. Split the mixture, half mixture into each greased pan. Set aside.
TOPPING:
Combine topping ingredients; mix to a coarse crumb. Sprinkle about 1 quart topping over batter in each pan.
Bake about 30 minutes or until done.
ICING:
Combine icing ingredients; mix until smooth. Drizzle about 2 cups icing over baked cake in each pan.
Cut each pan 6 by 9.