Lemon-filled Cake (mix)

INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                  TEMPERATURE:  375 F.
OVEN  USE WHITE CAKE MIX.  PREPARE ACCORDING TO INSTRUCTIONS ON
CONTAINER.  SEE RECIPE CARD G-G-3, GUIDELINES FOR USING CAKE MIXES, FOR
MORE  DETAILED INSTRUCTIONS. POUR 3 3/4 QT (7 LB 4 OZ) BATTER INTO EACH
GREASED AND FLOURED PAN. BAKE 40-50 MINUTES OR FOLLOW NOTE 2. USE 4  LB
2 OZ (1 1/2 QT--1/2 NO. 10 CN) RASPBERRY BAKERY FILLING. SPREAD
FILLING OVER 1 COOLED SHEET CAKE.  PLACE SECOND SHEET CAKE ON TOP OF
FILLING. PREPARE 3/4 RECIPE (1 1/2 GAL) WHIPPED TOPPING (RECIPE NO.
K-2). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE. CUT 5 BY 20.
NOTE:  1.  OTHER PAN SIZES MAY BE USED.  SEE RECIPE NO G-G-4.  2.  IN
STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35  MINUTES OR
UNTIL DONE ON LOW FAN, OPEN VENT.  Recipe Number: G03002  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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