Cherry Nut Upside-Down Cake(Yields 100 Servings)

• 3 lb. 12 oz. all-purpose flour
• 3 lb. 15 oz. sugar
• 5 oz. nonfat dry milk
• 3 oz. baking powder
• 1 oz. salt
• 1 lb. 12 oz. shortening
• 1 lb. 12.5 oz. eggs
• 1 oz. vanilla
• 1.5 qt. water
• 8 lb. frozen cherries, drained
• 1 lb. brown sugar
• 1/2 lb. butter
• 1 lb. walnuts

1. Drain cherries.
2. Blend dry ingredients 5 minutes in mixer on low.
3. Add eggs, vanilla and half of water to dry ingredients. Blend 1/2 minute on low speed.
4. Beat 5 minutes on high speed.
5. Add remaining water and blend 1/2 minute on low speed; beat 2 minutes on medium speed.
6. Place melted butter on baking pan.
7. Cover butter with brown sugar.
8. Sprinkle nuts over sugar and butter mixture. Layer cherries on top (4 pounds in each pan).
9. Pour 7 pounds 2 ounces cake batter over ingredients in pans.
10. Bake at 350u0b0 for approximately 30 minutes.
11. Cut 12 x 20 x 2-inch.
12. Invert each portion as you serve.

flour, sugar, nonfat dry milk, baking powder, salt, shortening, eggs, vanilla, water, frozen cherries, brown sugar, butter, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667798 (may not work)