INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN           TEMPERATURE:  350 F. OVEN
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. POUR 4 3/4 QT (7LB 2 OZ)
BATTER INTO EACH GREASED AND FLOURED PAN, SPREAD EVENLY. BAKE AT 350
F., 40-50 MINUTES OR IN CONVECTION OVEN 25-35 MINUTES OR UNTIL DONE  ON
LOW FAN, OPEN VENT. 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.

A Message from our Provider:

“If God is your Copilot – swap seats!”