Name: Cherry Cake Pudding (Mix)
Ingredients: 2 qt JUICE; CHERRY RESERVED; 1 lb BUTTER PRINT SURE; 7 1/2 lb CAKE MIX WHITE #10; 3 lb SUGAR; GRANULATED 10 LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

2	qt	JUICE; CHERRY RESERVED
1	lb	BUTTER PRINT SURE
7 1/2	lb	CAKE MIX WHITE #10
3	lb	SUGAR; GRANULATED 10 LB

INSTRUCTIONS

12 7/8 lb -
PAN:  18 BY 24-INCH ROASTING PAN            TEMPERATURE:  400 F. OVEN
1.  POUR 1 CUP MELTED BUTTER OR MARGARINE IN EACH PAN. SPREAD OVER
BOTTOM PAN.
2.  FOLLOW DIRECTION ON CONTAINER.
3.  POUR ABOUT 2 QT BATTER OVER MELTED BUTTER IN EACH PAN.
4.  DRAIN CHERRIES. RESERVE JUICE FOR USE IN STEP 6. SPREAD 2 1/2 QT
CHERRIES OVER BATTER IN EACH PAN.
5.  COMBINE SUGAR, CHERRY JUICE, AND RED FOOD COLORING; BRING TO A BOIL;
IMMEDIATELY POUR OVER BATTER (ABOUT 1 1/2 QT PER PAN).
6.  BAKE FOR 30 TO 40 MINUTES UNTIL LIGHT BROWN.
Recipe Number: J01801
SERVING SIZE: 1/2 CUP
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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