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Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 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 OR UNTIL BLENDED; CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES. SCRAPE DOWN BOWL. 3. COMBINE EGG WHITES, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. 4. POUR 1 GAL (ABOUT 7 LB 6 OZ) BATTER INTO EACH GREASED AND FLOURED PAN 5. BAKE 35 TO 45 MINUTES OR UNTIL DONE. 6. COOL; FROST IF DESIRED. CUT 6 BY 9. NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT. Recipe Number: G03000 SERVING SIZE: 1 PIECE From the
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 230 | ||
Calories from Fat: 61 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 70.1mg | 22 % | |
Sodium 129.7mg | 4 % | |
Potassium 80.4mg | 2 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 37.6g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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