Plain Old Yellow Cake from Scratch for 100
2 18x26 inch "full sheet" pans, cut 6x9 for 108 large thin squares of cake
or 200 if you skimp...
OR 5 9x13 pans cut 4x5 for 100 thicker squares
OR 9 dozen cupcakes
375 F. Oven
Warning: You need a commercial size (5 quart or larger) mixer that will beat the whole recipe at once to succeed. If you do not have a commercial mixer, make 1/2 or even 1/4 recipe at a time.
4 pounds (17 cups) all purpose flour
4 pounds (8 cups) granulated sugar
2 1/3 tablespoons salt
6 2/3 tablespoons baking powder
1 1/4 cup dry nonfat milk powder
1/4 cup vanilla extract OR imitation vanilla
3 1/3 cup shortening
1 1/2 cups water
4 1/2 c water
22 eggs, large (4 1/2 cups)
Sift in 2-4 tablespoons apple pie spice, ginger, etc for a spice cake base.
Sift in 1 to 1 1/2 cups cocoa and add 2 additional eggs for light chocolate layers.
Grease and flour pan(s) and set aside. Preheat oven.
Sift together flour, sugar, salt, baking powder and dry milk into mixer bowl. If using dehydrated eggs (see below
), they are added to the dry ingredients here.
Place the shortening and 1 1/2 cups water in the mixer bowl on top of the dry ingredients. Beat one minute at low speed, scrape down sides, beat 2 minutes longer.
Combine eggs, 4 1/2 cups water and vanilla. Add slowly to wet mixture while beating at low speed.
As soon as completely mixed, stop beater, scrape down bowl, then beat at medium speed 3 minutes.
Pour 1 gallon (about 7 pounds, 7 ounces) of batter into each 18x26 pan.
Bake thin sheet cakes 26 to 35 minutes, until done. Cool, frost if planned, cut each 6x9.
Bake 9x13 pans 35 to 45 minutes, until done. Cool, frost if planned, cut each 4x5.
To substitute dehydrated egg mix, sift 11 ounces (2 3/4 cup) canned dehydrated egg mix in with dry ingredients. After the shortening is added, beat together vanilla and 4 1/4 quarts water and add as if adding the egg mixture.