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
SUGAR MIXTURE:
2-1/4 cups (1 lb) sugar, granulated
4 tablespoon (1 oz) cinnamon, ground
2 teaspoon nutmeg, ground
6 lb 12 oz (1-No. 10 can) canned apple slices
Mix and sift flour, baking powder, nonfat dry milk, salt, and 6 3/4 sugar 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.
Mix sugar, cinnamon, and nutmeg. Sprinkle 1/2 cup sugar mixture over batter in each pan. Drain apples and arrange apples evenly over batter. Sprinkle remaining sugar mixture over the apple slices (about 1/2 cup per pan). Bake about 40 minutes or until done.