| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 9 1/2 | c | WATER |
| 10 | lb | CAKE MIX YELLOW #10 |
| 2 | oz | FLAVORING MAPLE |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKE MIXES, RECIPE NO. G-G-3. ADD 2 OZ (1/4 CP) IMITATION ALMOND FLAVORING. 2. POUR 7 LB 4 OZ (3 3/4 QT) BATTER INTO EACH GREASED AND FLOURED SHEET PAN. SPREAD EVENLY. 3. BAKE 40-50 MINUTES OR UNTIL DONE. 4. COOL; FROST OR DUST WITH POWDERED SUGAR IF DESIRED. 5. CUT 6 BY 9. NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. 2. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 300F., 35 MIN. OR UNTIL DONE, ON LOW FAN, OPEN VENT. Recipe Number: G01001 SERVING SIZE: I 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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