Name: Maple Nut Cake
Ingredients: 9 1/2 c WATER; 10 lb CAKE MIX YELLOW #10; 1 lb NUTS MIX SHELL #10; 2 oz FLAVORING MAPLE

No unwelcome tasks become any the less unwelcome by putting them off till tomorrow. It is only when they are behind us and done, that we begin to find that there is a sweetness to be tasted afterwards, and that the remembrance of unwelcome duties unhesitatingly done is welcome and pleasant. Accomplished, they are full of blessing, and there is a smile on their faces as they leave us. Undone, they stand threatening and disturbing our tranquility, and hindering our communion with God. If there be lying before you any bit of work from which you shrink, go straight up to it, and do it at once. The only way to get rid of it is to do it.

Alexander MacLaren

CATEGORY	CUISINE	TAG	YIELD
Grains			100	Servings

INGREDIENTS

9 1/2	c	WATER
10	lb	CAKE MIX YELLOW #10
1	lb	NUTS MIX SHELL #10
2	oz	FLAVORING MAPLE

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                 TEMPERATURE:  350 F. OVEN
1.  PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE
GUIDELINES FOR USING CAKES MIXES, RECIPE NO. G-G-3.  DURING LAST 2 MINUTES,
OF MIXING, ADD 1 LB (1 QT) CHOPPED UNSALTED NUTS AND 2 OZ (1/4 CUP)
IMITATION MAPLE FLAVORING.
2.  POUR 7 LB 4 OZ (3 3/4 QT) BATTER INTO EACH GREASED AND FLOURED
SHEET PAN.  SPREAD EVENLY.
3.  BAKE 40-50 MINUTES OR UNTIL DONE.
4.  COOL; FROST WITH BUTTER CREAM FROSTING (RECIPE NO.G-39).
5.  CUT 6 BY 9.
NOTE:  1.  OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
2.  IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 35 MINUTES
OR UNTIL DONE, ON LOW FAN, OPEN VENT.
Recipe Number: G01004
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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