ROLLED WHEAT OR OATMEAL CAKE
Makes 100 servings. Bake in 350° oven.
2 pans – 18” x 26” x 1”
INGREDIENTS | MEASURES | |
| Boiling water | 2 qts. &1 pt. (or 10 cups) | |
| Rolled oats or rolled wheat | 2 qts. (or 8 cups) | |
| White sugar | 2 qts. (or 8 cups) | |
| Brown sugar | 2 qts. (or 8 cups) | |
| Butter,margarine,or shortening | 1 qt. (or 4 cups) | |
| Shell eggs ** | 16 | |
| Salt | 4 tsps. | |
| Soda | 8 tsps. | |
| Cinnamon | ¼ cup (or 4 Tbsps.) | |
| Sifted flour | 3 qts. (or 12 cups) | |
| Vanilla | ½ cup | |
| Nuts or raisins,if desired | 1 qt. (or 4 cups) |
** 2 2/3 cups dried eggs,sifted,plus 2 2/3 cups water may be substituted for Shell eggs.
DIRECTIONS:
1. Pour boiling water over rolled oats,let cool.
2. Cream butter or shortening,sugar,and eggs.
3. Dredge nuts or raisins with 2 cups of the sifted flour.
4. Sift all dry ingredients and add to creamed mixture. Mix thoroughly.
5. Add soaked wheat or oats,vanilla and nuts. Mix.
6. Pour in two 18” x 26” x 1” greased pans.
7. Bake at 350° F. approximately 45 minutes.
8. Spread with topping while hot.
USE WITH TOPPING ON NEXT PAGE –
| Number of Portions Size of Portion | 100 1 each |
| Calories………. Cholesterol…… Sodium……….. Fiber………….. | 329 34 Mg 214 Mg 2.11 G | Iron………….. Calcium……… Vitamin A…… Vitamin C…… | 1.98 Mg 36.40 Mg 88 RE 0.28 Mg | Protein…………… Carbohydrates…… Total Fat ………… Saturated Fat……. | 4.90 G 58.10 G 9.09 G 1.79 G | 5.95% 70.54% 24.84% 4.88% |