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Filled Cake (Washington Pie)
Source: U.S. Department of Defence

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DESSERTS (CAKES AND FROSTINGS) No.G 032 07
FILLED CAKE (WASHINGTON PIE)
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
308 cal
56 g
4g
8g
45 mg
290 mg
76 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
4-3/8 lbs
1 gal
SUGAR,GRANULATED
4 lbs
2 qts 1 cup
SALT
1-1/2 oz
2-1/3 tbsp
BAKING POWDER
3-1/4 oz
1/4 cup 3 tbsp
MILK,NONFAT,DRY
3 oz
1-1/4 cup
SHORTENING
1-1/2 lbs
3-3/8 cup
WATER
2-1/3 lbs
1 qts 1/2 cup
EGGS,WHOLE,FROZEN
2-1/4 lbs
1 qts 1/4 cup
WATER
12-1/2 oz
1-1/2 cup
EXTRACT,VANILLA
1-7/8 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
2 oz
JELLY
6 lbs
2 qts 1 cup
SUGAR,POWDERED
10-5/8 oz
2-1/2 cup
Method
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 until blended. Scrape down bowl; continue beating 2
minutes.
3 Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed. Scrape down bowl. Beat at medium speed 3
minutes.
4 Lightly spray pie pans with non-stick cooking spray. Flour 9-inch pie pans. Pour 2-3/4 cups batter into each pan.
5 Using a convection oven, bake at 325 F. for 20 to 25 minutes or until done on low fan, open vent.
6 Cool. Split cooled cakes. Spread 3/4 cup jam or jelly over bottom half of each cake. Top with other half of cake. Sprinkle about
3-1/3 tablespoon powdered sugar over each cake. Slice each layered cake into 8 slices.



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Filled Cake (Washington Pie)

Yield: 100 Portion: 1 Slice
Calories: 308 cal
Carbohydrates: 56 g
Protein: 4g
Fat: 8g
Cholesterol: 45 mg
Sodium: 290 mg
Calcium: 76 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 lbs 1 gal
SUGAR,GRANULATED 4 lbs 2 qts 1 cup
SALT 1-1/2 oz 2-1/3 tbsp
BAKING POWDER 3-1/4 oz 1/4 cup 3 tbsp
MILK,NONFAT,DRY 3 oz 1-1/4 cup
SHORTENING 1-1/2 lbs 3-3/8 cup
WATER 2-1/3 lbs 1 qts 1/2 cup
EGGS,WHOLE,FROZEN 2-1/4 lbs 1 qts 1/4 cup
WATER 12-1/2 oz 1-1/2 cup
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK 2 oz
JELLY 6 lbs 2 qts 1 cup
SUGAR,POWDERED 10-5/8 oz 2-1/2 cup

Method:
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 until blended. Scrape down bowl; continue beating 2
minutes.
3 Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed. Scrape down bowl. Beat at medium speed 3
minutes.
4 Lightly spray pie pans with non-stick cooking spray. Flour 9-inch pie pans. Pour 2-3/4 cups batter into each pan.
5 Using a convection oven, bake at 325 F. for 20 to 25 minutes or until done on low fan, open vent.
6 Cool. Split cooled cakes. Spread 3/4 cup jam or jelly over bottom half of each cake. Top with other half of cake. Sprinkle about
3-1/3 tablespoon powdered sugar over each cake. Slice each layered cake into 8 slices.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cakes_and_frostings/filled_cake_washington_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence