Plain Old Yellow Cake from Scratch for 100

"From ---------------------------------------------------------------------------------------------------------- 2 (two) 18x26 inch "full sheet" pans, cut 6x9 for 108 large thin squares of cake 54 (fifty four) per pan OR 5 (five) 9x13 pans cut 4x5 for 100 thicker squares 20 (twenty) per pan OR 9 (nine) dozen cupcakes 375 F. Oven Warning: You need a commercial size (larger than 5 quarts) mixer that will beat the whole recipe at once to succeed. If you do not have a commercial mixer, make 1/2 or even 1/4 recipe at a time."
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Ready In:




  • Grease and flour pan(s) and set aside. Preheat oven.
  • Sift together flour, sugar, salt, baking powder and dry milk into mixer bowl. If using dehydrated eggs (see below), they are added to the dry ingredients here.
  • Place the shortening and 1 1/2 cups water in the mixer bowl on top of the dry ingredients. Beat one minute at low speed, scrape down sides, beat 2 minutes longer.
  • Combine eggs, 4 1/2 cups water and vanilla. Add slowly to wet mixture while beating at low speed.
  • As soon as completely mixed, stop beater, scrape down bowl, then beat at medium speed 3 minutes.
  • Pour 1 gallon (about 7 pounds, 7 ounces) of batter into each 18x26 pan.
  • Bake thin sheet cakes 26 to 35 minutes, until done. Cool, frost if planned, cut each 6x9.
  • Bake 9x13 pans 35 to 45 minutes, until done. Cool, frost if planned, cut each 4x5.
  • Variations.
  • Sift in 2-4 tablespoons apple pie spice, ginger, etc for a spice cake base.
  • Sift in 1 to 1 1/2 cups cocoa and add 2 additional eggs for light chocolate layers.
  • To substitute dehydrated egg mix, sift 11 ounces (2 3/4 cup) canned dehydrated egg mix in with dry ingredients. After the shortening is added, beat together vanilla and 4 1/4 quarts water and add as if adding the egg mixture.

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  1. With all due respect, the warning about size of mixer to use is way out of whack. It says to use a 5qt commercial...I have a 6qt professional and it's not big enough by half. The cake itself is easy to make. I also don't get the sizes one is supposed to cut these cakes into. I hope you will explain because the suggested pieces are huge and not consistent across the board. 6x9's and 4x5's will never yield 100.



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