| 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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