Name: Chocolate Chip Cake (Yell
Ingredients: 10 lb CAKE MIX YELLOW #10; 3 lb CHOCOLATE CHIPS; 12 OZ; 3 tb CINNAMON GROUND 1 LB CN

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

10	lb	CAKE MIX YELLOW #10
3	lb	CHOCOLATE CHIPS; 12 OZ
3	tb	CINNAMON GROUND 1 LB CN

INSTRUCTIONS

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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