INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN (2 PANS)       TEMPERATURE:  350 F. OVEN
1.  PLACE CAKE MIX, BOTH SODA POUCHES, AND PIE FILLING MIX IN MIXER BOWL.
BLEND AT LOW SPEED, ABOUT 1 MINUTE.  SCRAPE DOWL BOWL.
2.  ADD EGGS; BLEND AT LOW SPEED 1 MINUTE.  ADD SALAD OIL GRADUALLY WHILE
MIXING AT LOW SPEED 2 MINUTES.  ADD WATER & LEMON FLAVORING WHILE MIXING;
BLEND 3 MINUTES AT LOW SPEED.  SCRAPE DOWN BOWL.
3.  POUR ABOUT 10 LB 10 OZ (1 1/4 GAL) BATTER INTO EACH GREASED AND FLOURED
SHEET PAN.
4.  BAKE 40-45 MINUTES OR UNTIL DONE.
5.  WHILE CAKE IS STILL WARM, PRICK ENTIRE SURFACE WITH A FORK.
6.  PREPARE 1 RECIPE LEMON GLAZE (RECIPE NO. D-46-3); DRIZZLE 3 CUPS GLAZE
OVER EACH CAKE.
7.  CUT 6 BY 9.
NOTE:  1.  10 LB YELLOW CAKE MIX IN OTHER SIZE CONTAINERS MAY BE USED.
2.  IN STEP 3, 5 LOAF TYPE PANS (16 BY 4 1/2 BY 4 1/8- INCHES) MAY BE
USED FOR SHEET PANS.  POUR 2 QT (4 LB 3 OZ) BATTER INTO EACH PAN.  BAKE 1
HR
15 MIN OR UNTIL DONE.  IF CONVECTION OVEN IS USED, BAKE AT 300F., 1 HR 15
MIN
ON LOW FAN, OPEN VENT.  REMOVE CAKES FROM PANS WHILE STILL WARM; PRICK
SURFACE WITH FORK.  POUR 1 CP GLAZE OVER EACH PAN.  CUT 20 SLICES PER PAN.
3.  IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 35-40 MIN
ON LOW FAN, OPEN VENT.
Recipe Number: G00800
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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