Brown Sugar Cake               G.Desserts (Cakes, Filling, and Frostings) No.007
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|Yield:  100 Portions                                     Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan                          Temp.: 375 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose  |  4LB     | 1.00 Gal | 1. Sift together flour, salt,     |
|Salt                |       2OZ| 2.33 Tbsp|    baking powder, and milk; set   |
|Baking Powder       |       3OZ| 6.67 Tbsp|    aside for use in Step 3.       |
|Milk, Non Fat, Dry, |       6OZ| 1.25 Cup |                                   |
|Milk Powder         |          |          |                                   |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Brown, #10   |  4LB     | 2.75 Qrt | 2. Blend brown sugar, water, van- |
|Cold Water          |  1LB     | 2.00 Cup |    illa, and maple flavoring in   |
|Vanilla Extract     |       1OZ| 2.00 Tbsp|    mixer bowl at low speed until  |
|Maple Flavoring     |       1OZ| 2.00 Tbsp|    smooth.                        |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi|  1LB 14OZ| 4.25 Cup | 3. Add dry ingredients, shorten-  |
|ed                  |          |          |    ing & water to sugar mixture.  |
|Cold Water          |  1LB  5OZ| 2.67 Cup |    Beat at low speed 1 min or un- |
|                    |          |          |    til blended.Continue beating   |
|                    |          |          |    med 2 min. Scrape down bowl.   |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, |  2LB     | 1.00 Qrt | 4. Combine eggs and water; add    |
|Fresh               |          |          |    slowly to mixture, while beat- |
|Cold Water          |      12OZ| 1.50 Cup |    ing at low speed. Scrape down  |
|                    |          |          |    bowl. Beat at medium speed 3   |
|                    |          |          |    minutes.                       |
|                    |          |          | 5. Pour 1 gal (about 7 lb 10 oz)  |
|                    |          |          |    batter into each greased and   |
|                    |          |          |    floured pan.                   |
|                    |          |          | 6. Bake 30 to 35 minutes or until |
|                    |          |          |    done.                          |
|                    |          |          | 7. Cool; frost if desired. Cut 6  |
|                    |          |          |    by 9.                          |
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NOTE:  1. Other pan sizes may be used. See Recipe Card G-G-4.