| 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 POUR 1 CUP MELTED BUTTER OR MARGARINE IN EACH PAN. SPREAD OVER BOTTOM PAN. FOLLOW DIRECTION ON CONTAINER. POUR ABOUT 2 QT BATTER OVER MELTED BUTTER IN EACH PAN. DRAIN CHERRIES. RESERVE JUICE FOR USE IN STEP 6. SPREAD 2 1/2 QT CHERRIES OVER BATTER IN EACH PAN. COMBINE SUGAR, CHERRY JUICE, AND RED FOOD COLORING; BRING TO A BOIL; IMMEDIATELY POUR OVER BATTER (ABOUT 1 1/2 QT PER PAN). 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.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: <1mg
Carbohydrates: 16.2g
Fiber: 0g
Sugar: 15.5g
Protein: <1g