Cherry Nut Upside-Down CakeYields 100 Servings

Ingredients

• 3 lb 12 oz all-purpose flour
• 3 lb 15 oz sugar
• 5 oz nonfat dry milk
• 3 oz baking powder
• 1 oz salt
• 1 lb 12 oz shortening
• 1 lb 125 oz eggs
• 1 oz vanilla
• 15 qt water
• 8 lb frozen cherries drained
• 1 lb brown sugar
• 12 lb butter
• 1 lb walnuts

Directions

1. Drain cherries
2. Blend dry ingredients 5 minutes in mixer on low
3. Add eggs vanilla and half of water to dry ingredients Blend 12 minute on low speed
4. Beat 5 minutes on high speed
5. Add remaining water and blend 12 minute on low speed beat 2 minutes on medium speed
6. Place melted butter on baking pan
7. Cover butter with brown sugar
8. Sprinkle nuts over sugar and butter mixture Layer cherries on top 4 pounds in each pan
9. Pour 7 pounds 2 ounces cake batter over ingredients in pans
10. Bake at 350 for approximately 30 minutes
11. Cut 12 x 20 x 2-inch
12. Invert each portion as you serve