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Lemon-Filled Cake (Mix)

0
(0)
CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

10 lb CAKE MIX WHITE #10

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                  TEMPERATURE:  375 F. OVEN
1.  USE WHITE CAKE MIX.  PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.
2.  SEE RECIPE CARD G-G-3, GUIDELINES FOR USING CAKE MIXES, FOR MORE
DETAILED INSTRUCTIONS.
3.  POUR 3 3/4 QT (7 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.
4.  BAKE 40-50 MINUTES OR FOLLOW NOTE 2.
5.  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.
4.  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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