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Receta Filled Cake (Washington Pie)
by Global Cookbook

Filled Cake (Washington Pie)
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  Raciónes: 12

Ingredientes

  • 1 1/2 c. WATER
  • 4 1/2 c. WATER
  • 22 x Large eggs SHELL
  • 1 1/4 c. Lowfat milk, DRY NON-FAT L HEAT
  • 4 lb FLOUR GEN PURPOSE 10LB
  • 4 lb SUGAR, GRANULATED 10 LB
  • 12 ounce SUGAR, Pwdr 2 LB
  • 6 lb JAM CHERRY 1 LB JAR
  • 1 1/2 lb SHORTENING, 3LB
  • 3 ounce BAKING Pwdr
  • 1/4 c. IMITATION VANILLA
  • 2 Tbsp. SALT TABLE 5LB

Direcciones

  1. PAN: 9-INCH PIE PAN TEMPERATURE: 375 F. OVEN :1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING Pwdr, AND Lowfat milk INTO MIXER BOWL.
  2. Add in SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE Till BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 Min.
  3. COMBINE Large eggs, WATER, AND VANILLA. Add in SLOWLY TO Mix WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 Min.
  4. GREASE AND FLOUR 12-9 INCH LAYER PANS Or possibly 12-9 INCH PIE PANS.
  5. POUR 2 3/4 C. (1 LB 4 Ounce) BATTER INTO EACH PAN.
  6. BAKE 20 TO 25 Min Or possibly Till DONE.
  7. SPLIT COOLED CAKES. USE JAM Or possibly JELLY; SPREAD 3/4 C. JAM Or possibly JELLY OVER BOTTOM HALF OF EACH CAKE. TOP WITH OTHER HALF OF CAKE.
  8. USE POWDERED SUGAR; SPRINKLE ABOUT 3 1/3 TBSP OVER EACH CAKE.
  9. NOTE:
  10. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE Large eggs. IN STEP 1, SIFT 11 Ounce (2 3/4 C.) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 Ounce (4 1/4 Quart).
  11. NOTE:
  12. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
  13. SERVING SIZE: 1 PIECE