Poppyseed cake

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Ingredients Lbs. Ozs. Method

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High-ratio shortening 3 lbs.

Butter 1 lb. 6 oz.

Sugar 7 lbs.

Salt 3 oz.

Butter/vanilla flavor 2 oz.

Cream together at 1 st speed of 3-speed mixer for 4 minutes.

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Whole eggs 3 lbs.

Egg yolks 1 lb. 8 oz.

Beat together and add to above. Mix at 1st speed for 4 minutes.

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Sour cream 4 lbs.

Honey 2 lbs.

Add to above; mix at 1 st speed for 1 minute.

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Water 1 lb. 8 oz.

Add to above; mix at 1st speed for 1 minute.

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Patent flour 5 lbs.

Baking soda 1 oz.

Ground poppyseed 3 lbs. 8 oz.

Combine; add to above. Mix at 1 st speed for 2 minutes.

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Instructions: Scale 1 lb. 6 ozs. batter into greased and flour-dusted 8-in. angelfood pans. Bake at 350·F for 35-40 minutes. Yields about 22 8-in. cakes.