INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN              TEMPERATURE:  350 F. OVEN
USE 10 LB OR 2-NO. 10 CN WHITE CAKE MIX.  MIX ACCORDING TO
INSTRUCTIONS ON CONTAINER. POUR 3 3/4 QT (ABOUT 7 LB 4 OZ) BATTER AND
INTO EACH GREASED AND FLOURED PAN. BAKE 40 TO 50 MINUTES OR FOLLOW
NOTE 2. SPREAD ALL OF FILLING OVER ONE COOL SHEET CAKE. PLACE SECOND
SHEET CAKE ON TOP OF FILLING. PREPARE ONE HALF (3 QT) RECIPE OF
COCONUT BUTTER CREAM FROSTING; RECIPE NO. G-39-3.  SPREAD FROSTING ON
TOP AND SIDES OF FILLED SHEET CAKE. CUT 5 BY 20. NOTE:  1.  OTHER PAN
SIZES MAY BE USED.  SEE RECIPE NO. G-G-4. IN STEP 5, IF CONVECTION
OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN,
OPEN VENT.  Recipe Number: G03001  SERVING SIZE: 1 PIECE  From the
<Army Master Recipe Index File> (actually used today!).  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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