Name: Banana Cake
Ingredients: 2 c WATER; 2 c WATER; 3 3/4 lb BANANAS FRESH; 10 lb CAKE MIX YELLOW #10; 8 oz SALAD OIL; 1 GAL

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

2	c	WATER
2	c	WATER
3 3/4	lb	BANANAS FRESH
10	lb	CAKE MIX YELLOW #10
8	oz	SALAD OIL; 1 GAL

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                TEMPERATURE:  350 F. OVEN
1.  BEAT BANANAS IN MIXER BOWL AT HIGH SPEED UNTIL SMOOTH.
2.  ADD CAKE MIX, BOTH SODA POUCHES, SALAD OIL AND WATER TO BANANAS.  BEAT
AT LOW SPEED 3 MINUTES.  SCRAPE DOWN BOWL.
3.  ADD WATER GRADUALLY WHILE MIXING AT LOW SPEED, ABOUT 1 MINUTE.  SCRAPE
DOWN BOWL.  BEAT AT MEDIUM SPEED 3 MINUTES.
4.  POUR 4 1/4 QT (ABOUT 8 LB 1 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN.
5.  BAKE 45 TO 50 MINUTES OR UNTIL DONE.
6.  COOL; FROST IF DESIRED.  CUT 6 BY 9.
NOTE:  1.  IN STEP 1, 5 LB 8 OZ BANANAS A.P. WILL YIELD 3 LB 12 OZ BANANAS.
BANANAS MUST BE FULLY RIPENED.
2.  OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
3.  IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 35-40
MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.
Recipe Number: G00600
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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