Recipe#266

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 1/2 qt. (4 lb) flour, wheat, cake, sifted
2 1/4 qt. (4 lb) sugar, granulated
2 1/4 tbsp. (1 1/2 oz) salt
5 1/2 tbsp. (2 1/2 oz) baking powder
1 1/3 cups (6 oz) milk, nonfat, dry
4 1/4 cups (1 lb 14 oz) shortening
4 2/3 cups (2 lb 5 oz) water
1 qt. (20 eggs) eggs, whole
1 1/2 cups (12 oz) water
4 tbsp. (2 oz) vanilla
6 oranges, grated rind only
Fluffy Frosting

INSTRUCTIONS

Sift together flour, sugar, salt, baking powder, and milk into mixer bowl. Add shortening and 4 2/3 cups 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 eggs, 1 1/2 cups water, and vanilla. Add slowly to creamed mixture while beating at low speed. Scrape down bowl. Beat minutes at medium speed. Add grated rind from 6 oranges to cake batter. Pour 4 qt (7 lb 6 oz) batter into each greased and floured pan. Bake 30 to 35 minutes. Frost baked cake with Fluffy Frosting. Sprinkle to each cake with grated orange rind. Cut each pan 6 by 9.