Recipe Name POUND CAKE W\FROSTING Submitted by jgouker Recipe Description G02100 Quantity 100 Quantity Unit PIECES Prep Time (minutes) 20 Cook Time (minutes) 70 Ready In (minutes) 90

Ingredients Amount 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