Recipe

Voyage Sheet Cake

Yield = 40 Portions

1 Serving = 1 square

Source: Voyage Foods

Method

Ingredients

3 3/4 Cup + 2 1/2 Tbsp

1 Qt

1/4 tsp

1 1/2 Cup

1/2 Cup

1 Cup

1 Qt + 1 Cup

1 Cup

All Purpose Flour

Whole Wheat Flour

Kosher Salt

Voyage Peanut-Free Spread

Canola Oil

Honey

Milk, 1%

Voyage Hazelnut Free Spread

  1. Combine flours and salt in mixing bowl, whisk together.

  2. Add Peanut Free spread and oil. Mix together until a crumbly mix is formed.

  3. Add honey and milk, stir together until combined; Mixture should be clumpy DO NOT OVER MIX!

  4. Turn out onto a lined sheet pan. (about 8.1 lbs per sheet pan).

  5. Bake in a 350F oven for 10-15 minutes until a toothpick comes out clean from the

    center.

  6. Heat Hazelnut Free spread in saucepot until melted.

  7. Spread evenly over sheet cake.

  8. Cool completely before serving.

  9. Cut sheet into 8x5 for 40 slices.