| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 10 | lb | CAKE MIX YELLOW #10 |
| 3 | lb | CHOCOLATE CHIPS; 12 OZ |
| 3 | tb | CINNAMON GROUND 1 LB CN |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. USE YELLOW CAKE MIX AND 3/4 OZ (3 TBSP) GROUND CINAMMON. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKE MIXES (RECIPE NO. G-G-3) FOR MORE DETAILED INSTRUCTIONS. 2. STIR IN SOUR CREAM. 3. POUR 4 3/4 QT (ABOUT 8 LB 10 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 4. SCATTER 1 LB 8 OZ (1 QT) CHOCOLATE CHIPS EVENLY OVER BATTER IN EACH PAN. 5. SPRINKLE 2 OZ (1/4 CUP) SUGAR OVER EACH PAN OF BATTER. 6. BAKE 30 TO 35 MINUTES OR UNTIL DONE. 7. COOL; FROST IF DESIRED. CUT 6 BY 9. NOTE: 1. IN STEP 4, SOUR CREAM MIX MAY BE USED FOR SOUR CREAM. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. 2. IN STEP 6, 3 LB (4-12 OZ PG) CHOCOLATE FLAVORED BAKING CHIPS MAY BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS. 3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. Recipe Number: G02701 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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