Devil’s Food Cake (Mix)

INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN           TEMPERATURE:  350 F. OVEN
1.  PREPARE 10 LB (2-NO.20 CN) DEVIL'S FOOD CAKE MIX ACCORDING TO
INSTRUCTION
ON CONTAINER.  SEE RECIPE CARD G-G-3 GUIDELINES FOR USING CAKE MIXES, FOR
MORE DETAILED INSTRUCTIONS.
2.  POUR 4 3/4 QT (7LB 2 OZ) BATTER INTO EACH GREASED AND FLOURED PAN,
SPREAD
EVENLY.
3.  BAKE AT 350 F., 40-50 MINUTES OR IN CONVECTION OVEN 25-35 MINUTES OR
UNTIL DONE ON LOW FAN, OPEN VENT.
4.  COOL; FROST IF DESIRED.  CUT 6 BY 9.
NOTE:  1.  DEHYDRATED EGG MIX MAY BE SUBSTITUTED FOR WHOLE EGGS. IN STEP 1,
SIFT 12 OZ (3 CUPS) CANNED, DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE
RECIPE CARD A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 1/4 CUPS).
2.  OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
Recipe Number: G01201
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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