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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