Pan: 18 By 26-Inch Sheet Pan Temperature: 350 F. Oven

1. Sift Together Flour, Sugar, Salt, Baking Soda, Cocoa, And Milk Into Mixer Bowl.

2. Blend Shortening With Dry Ingredients. Add Water Gradually; Beat At Low Speed 2 Minutes Or Until Blended. Beat At Medimm Speed 2 Minutes Scrape Down Bowl.

3. Combine Eggs, Water, And Vanilla, Add Slowly To Mixture While Beating At Low Speed 1 Minute. Scrape Down Bowl. Beat At Medium Speed 3 Minutes.

4. Pour 4 1/2 Qt (About 8 Lb 8 Oz) Batter Into Each Greased And Floured Pan.

Spread Evenly.

5. Bake 30 To 35 Minutes Or Until Done.

6. Cool; Frost If Desired. Cut 6 By 9.

1,

Sift 12 Oz (3 Cups) Canned, Dehydrated Egg Mix With Dry Ingredients. See

2. Other Pan Sizes May Be Used. See Recipe Card G-G-4.

3. In Step 5, If Convection Oven Is Used, Bake At 300 F., 25-35 Minutes Or Until Done On Low Fan, Open Vent.