Recipe#47

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

3 lb (3-No. 300 cn) canned cranberry sauce, whole

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

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. Stir in cranberry and break apart; drop evenly over batter in each pan. Set aside.

TOPPING: Combine topping ingredients; 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.