Banana Filled Layer Cake Recipe

• 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
• 1 1/4 c. Lowfat milk, DRY NON-FAT L HEAT
• 6 x BANANAS FRESH
• 4 lb FLOUR GEN PURPOSE 10LB
• 4 lb SUGAR, GRANULATED 10 LB
• 1 1/2 lb SHORTENING, 3LB
• 6 2/3 Tbsp. BAKING Pwdr
• 1/4 c. IMITATION VANILLA
• 2 1/3 Tbsp. SALT TABLE 5LB
• 2 1/3 Tbsp. SALT TABLE 5LB

1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :1.
2. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING Pwdr, AND Lowfat milk INTO MIXER BOWL.
3. 2.
4. Add in SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE Till BLENDED.
5. SCRAPE DOWN BOWL; CONTINUE BEATING 2 Min.
6. 3.
7. COMBINE Large eggs, WATER, AND VANILLA.
8. Add in SLOWLY TO Mix WHILE BEATING AT LOW SPEED.
9. SCRAPE DOWN BOWL.
10. BEAT AT MEDIUM SPEED 3 Min.
11. 4.
12. POUR 1 GAL (ABOUT 7 LBS 7 Ounce) BATTER INTO EACH GREASED AND FLOURED PAN.
13. 5.
14. BAKE 25 TO 30 Min Or possibly Till DONE.
15. 6.
16. PREPARE BUTTER CREAM FROSTING (RECIPE NO.
17. G-39).
18. SPREAD FROSTING OVER 1 SHEET CAKE.
19. THINLY SLICE BANANAS A.P.
20. (6 MEDIUM BANANAS-6 2/3 C. E.P); SPREAD OVER FROSTING.
21. TOP WITH SECOND SHEET CAKE; SPREAD REMAINING FROSTING Proportionately OVER SIDES AND TOP OF CAKE.
22. CUT 4 BY 25.
23. NOTE:
24. 1.
25. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE Large eggs.
26. IN STEP 1, SIFT 11 Ounce (2 3/4 C.) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS.
27. SEE RECIPE NO.
28. A-8.
29. IN STEP 3, INCREASE WATER TO 2 LB 8 Ounce (4 1/4 Quart).
30. NOTE:
31. 2.
32. IN STEP 6, OTHER FROSTINGS MAY BE USED.
33. NOTE:
34. 3.
35. OTHER PAN SIZES MAY BE USED.
36. SEE RECIPE NO.
37. G-G-4.
38. SERVING SIZE: 1 PIECE

water, water, eggs shell, milk, milk, flour gen, sugar, shortening, baking pwdr, vanilla, salt, salt

Taken from cookeatshare.com/recipes/banana-filled-layer-cake-77074 (may not work)