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Recipes - POUND CAKE WFROSTING

Recipe Name

POUND CAKE W\FROSTING

Submitted by

jgouker

Recipe Description

G02100

Quantity	100	Quantity Unit	PIECES	Servings
Prep Time (minutes)	20	Cook Time (minutes)	70	Ready In (minutes)	90

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Ingredients
Amt.	Measure	Ingredient



6	cups	skim milk
8	cups	all-purpose flour
9 2/3	cups	granulated sugar
3	teaspoons	baking powder
2	tablespoons	salt
6	cups	Shortening, vegetable
5 1/2	cups	liquid egg
4	tablespoons	vanilla extract, imitation, no alcohol
13	cups	icing, vanilla, Reinhart

Steps

Sequence	Step

1	PAN: SHEET PAN TEMPERATURE: 325 F. OVEN 25 SERVINGS PER PAN PREPARATION INSTRUCTIONS: SIFT FLOUR PRIOR TO MEASURING 1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL. 2. ADD SHORTENING AND WATER TO DRY INGREDIENTS. BEAT AT MEDIUM SPEED 7 MINUTES. SCRAPE DOWN BOWL. 3. ADD EGGS AND VANILLA SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. BEAT AT LOW SPEED 7 MINUTES. SCRAPE DOWN BOWL. 4. LIGHTLY SPRAY EACH PAN WITH NON-STICK COOKING SPRAY. POUR 2.5 QT (ABOUT 3 LB 13 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 5. USING A CONVECTION OVEN; BAKE AT 325 F. FOR 1 HOUR 5 MINUTES OR UNTIL DONE. (LOW FAN, OPEN VENT) 6. COOL; ADD FROSTING AND CUT 6X9

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