Recipe#44

Servings: YIELD: 100 Portions (2 pans)
Portions: 1 piece each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

INGREDIENTS

4 qt. (3 lb 8 oz) flour, wheat, cake, sifted
5 1/2 tbsp. (2 1/2 oz) baking powder
1 1/4 cups (6 oz) milk, nonfat, dry
1 1/2 tbsp. (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 tbsp. (1 oz) vanilla
6 cups (3 lb) water

13 lb 8 oz (2-No. 10 cn) canned apricots, drain

TOPPING:
1 3/4 qt. (1 lb 8 oz) flour, wheat, pastry, sifted
1 tbsp. (1/4 oz) cinnamon, ground
1/4 tsp. (1/16 oz) salt
2 cups (12 oz) sugar, brown
1 1/2 cups (12 oz) butter or margarine, softened

ICING:
1/4 cup (2 oz) butter or margarine, softened
2 qt. (2 lb) sugar, powdered
1 tsp. (1/12 oz) vanilla
1 cup (8 oz) water, boiling
1 qt. (1 lb) nuts, chopped (optional)

INSTRUCTIONS

Mix and sift dry ingredients together. Set aside.

Add salad oil, vanilla and water to eggs. Add dry ingredients to egg mixture and mix until blended. Cut apricot halves in 2 pieces and arrange evenly over batter in each pan. Set aside.

TOPPING: Combine topping ingredients and chopped nuts; mix to a coarse crumb. Sprinkle about 1 qt. topping over batter in each pan.

Bake about 30 minutes or until done.

ICING: Combine icing ingredients; mix until smooth. Drizzle about 2 cups icing over baked cake in each pan.

Cut each pan 6 by 9.