Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
4-1/2 quart (4 lb) flour, wheat, cake, sifted
2 quart (3 lb 8 oz) sugar, granulated
2-1/4 tablespoon (1-1/2 oz) salt
5-1/2 tablespoon (2-1/2 oz) baking powder
3-1/4 teaspoon (1/2 oz) baking soda
4 tablespoon (1 oz) cinnamon, ground
2 tablespoon (1/2 oz) cloves, ground
1 tablespoon (1/4 oz) allspice, ground1 1/3 cups (6 oz) milk, nonfat, dry
4 1/4 cups (1 lb 14 oz) shortening
4 2/3 cups (2 lb 5 oz) water
1 quart (20 eggs) eggs, whole
3/4 cup (9 oz) molasses
1 cup (8 oz) water
4 tablespoon (2 oz) vanilla
Sift together flour, sugar, salt, baking powder, soda, spices and nonfat dry milk into
mixer bowl. Add shortening and water to flour-sugar mixture. Using beater at low speed
beat 1 minute or until blended; continue beating for 2 minutes at medium speed. Scrape
down bowl. Combine eggs, molasses, water and vanilla. Add slowly to creamed mixture
while beating at low speed. Scrape down bowl. Beat 3 minutes at medium speed. Pour 4 quart
(7 lb 10 oz) batter into each greased and floured pan. Bake 30 to 35 minutes. Cut each
pan 6 by 9.