| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 10 | lb | CAKE MIX YELLOW #10 |
| 3 | lb | CHOCOLATE CHIPS, 12 OZ |
| 3 | T | CINNAMON GROUND 1 LB CN |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 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. STIR IN SOUR CREAM. POUR 4 3/4 QT (ABOUT 8 LB 10 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. SCATTER 1 LB 8 OZ (1 QT) CHOCOLATE CHIPS EVENLY OVER BATTER IN EACH PAN. SPRINKLE 2 OZ (1/4 CUP) SUGAR OVER EACH PAN OF BATTER. BAKE 30 TO 35 MINUTES OR UNTIL DONE. 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. IN STEP 6, 3 LB (4-12 OZ PG) CHOCOLATE FLAVORED BAKING CHIPS MAY BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS. 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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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 33
Total Fat: 4.1g
Sodium: 1.5mg
Carbohydrates: 8.6g
Fiber: <1g
Protein: <1g