Pan: 18 By 26-Inch Sheet 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 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 3 3/4 Qt (About 6 Lb 14 Oz) Batter Into Each Greased And Floured. Pan.

5. Bake 25 To 30 Minutes Or Until Done.

6. Prepare Pineapple Filling Recipe No. G03700 Reserve Pineapple Filling, Spread Remainer Over One Cool Sheet Cake. Place Second Sheet Cake On Top Of Filling. Prepare Three Fourths Recipe (1 1/2 Gal Of Whipped Topping (Recipe No. K01600). Fold Reserved Pineapple Filling Into Topping. Spread Topping On Top And Sides Of Filled Cake.