Servings: 100 Portions (2 pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
4 quart (4 lb) flour, wheat, general purpose, sifted
2-1/4 (4 lb) sugar, granulated
2-1/4 tablespoon (1-1/2 oz) salt
1/2 cup (3-1/2 oz) baking powder
1 1/3 cups (6 oz) milk, nonfat, dry
4 1/4 cups (1 lb 14 oz) shortening
1 quart (2 lb 1 oz) water
1 quart (32 eggs) eggs, whites
1 cup (8 oz) water
4 tablespoon (2 oz) vanilla
1-3/4 quart Lemon Cream Filling
3 quart Coconut Marshmallow Frosting
Sift together flour, sugar, salt, baking powder, and milk into mixer bowl. Add shortening and 1 quart water to flour-sugar mixture. Using beater, beat 1 minute at low speed until blended; continue beating for 2 minutes at medium speed. Scrape down bowl. Combine egg whites, 1 cup water, and vanilla. Add slowly to creamed mixture while beating at low speed. Scrape down bowl. Beat minutes at medium speed. Pour 4 quart (7 lb 6 oz) batter into each greased and floured pan. Bake 25 to 30 minutes. Prepare Lemon Cream Filling. Spread Lemon Cream Filling over one layer sheet cake. Top with second layer sheet cake. Prepare Coconut Marshmallow Frosting. Spread frosting on top and sides of filled sheet cake. Cut sheet cake 4 by 25.