Banana-Fudge Ripple Cake
INGREDIENTS:
1 1/2 c WATER
4 1/2 c WATER
22 EGGS SHELL
1 1/4 c MILK; DRY NON-FAT L HEAT
1 1/4 c MILK; DRY NON-FAT L HEAT
6 BANANAS FRESH
4 lb FLOUR GEN PURPOSE 10LB
4 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SHORTENING; 3LB
6 2/3 tb BAKING POWDER
1/4 c IMITATION VANILLA
2 1/3 tb SALT TABLE 5LB
2 1/3 tb SALT TABLE 5LB
1 1/2 c WATER
4 1/2 c WATER
22 EGGS SHELL
1 1/4 c MILK; DRY NON-FAT L HEAT
1 1/4 c MILK; DRY NON-FAT L HEAT
6 BANANAS FRESH
4 lb FLOUR GEN PURPOSE 10LB
4 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SHORTENING; 3LB
6 2/3 tb BAKING POWDER
1/4 c IMITATION VANILLA
2 1/3 tb SALT TABLE 5LB
2 1/3 tb SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 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 UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.
3. COMBINE EGGS, 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 LBS 7 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.
5. BAKE 25 TO 30 MINUTES OR UNTIL DONE.
6. PREPARE BUTTER CREAM FROSTING (RECIPE NO. G-39). SPREAD FROSTING OVER 1 SHEET CAKE. THINLY SLICE BANANAS A.P. (6 MEDIUM BANANAS-6 2/3 CUPS E.P); SPREAD OVER FROSTING. TOP WITH SECOND SHEET CAKE; SPREAD REMAINING FROSTING EVENLY OVER SIDES AND TOP OF CAKE. CUT 4 BY 25. :
NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT 11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT).
NOTE: 2. IN STEP 6, OTHER FROSTINGS MAY BE USED.
NOTE: 3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
Recipe Number: G03201
SERVING SIZE: 1 PIECE
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 UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.
3. COMBINE EGGS, 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 LBS 7 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.
5. BAKE 25 TO 30 MINUTES OR UNTIL DONE.
6. PREPARE BUTTER CREAM FROSTING (RECIPE NO. G-39). SPREAD FROSTING OVER 1 SHEET CAKE. THINLY SLICE BANANAS A.P. (6 MEDIUM BANANAS-6 2/3 CUPS E.P); SPREAD OVER FROSTING. TOP WITH SECOND SHEET CAKE; SPREAD REMAINING FROSTING EVENLY OVER SIDES AND TOP OF CAKE. CUT 4 BY 25. :
NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT 11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT).
NOTE: 2. IN STEP 6, OTHER FROSTINGS MAY BE USED.
NOTE: 3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
Recipe Number: G03201
SERVING SIZE: 1 PIECE