Recipe - Boston Cream Loaf

7/8 ga WATER
1 One half cup WATER
4 One half cup WATER
22 EGGS SHELL
1 One fourth cup MILK; DRY NONFAT L HEAT
4 pound FLOUR GEN PURPOSE 10LB
4 pound SUGAR; GRANULATED 10 LB
2 One half cup SUGAR; POWDER 2 LB
2 1/3 pound DSRT PWD VANILLA
1 One half pound SHORTENING; 3LB
3 ounce BAKING POWDER
One fourth cup IMITATION VANILLA
7 teaspoon SALT TABLE 5LB

PAN: 9INCH PIE PAN TEMPERATURE: 375 F. OVEN
:

1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO
MIXER BOWL.

2. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1
MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.

3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE
BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.

4. GREASE AND FLOUR 129 INCH LAYER PANS OR 129 INCH PIE PANS. POUR
2 Three fourths CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN.

5. BAKE 20 TO 25 MINUTES OR UNTIL DONE.

6. SPLIT COOLED CAKES. PREPARE 1/3 RECIPE VANILLA PUDDING (RECIPE NO.
J21) FOR FILLING; SPREAD 1 CUP FILLING OVER BOTTOM HALF OF EACH CAKE.
TOP WITH OTHER HALF OF CAKE. PREPARE CHOCOLATE GLAZE FROSTING (RECIPE
NO. G42); SPREAD 1/3 CUP OVER EACH CAKE, OR USE POWDERED SUGAR; SPRINKLE
3 1/3 TBSP OVER EACH CAKE. CUT 8 WEDGES PER PIE.
:

NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT
11 OZ (2 Three fourths CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE
RECIPE NO. A8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 One fourth QT).

NOTE: OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. GG4.

Recipe Number: G03202

SERVING SIZE: 1 PIECE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.