Name: Orange Cake
Ingredients: 9 1/2 c WATER; 2 oz JUICE ORANGE 32 OZ FZ; 10 lb CAKE MIX YELLOW #10

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

9 1/2	c	WATER
2	oz	JUICE ORANGE 32 OZ FZ
10	lb	CAKE MIX YELLOW #10

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 CAKE MIXES, RECIPE NO. G-G-3.  ADD 2 OZ (1/4 CUP)
ORANGE JUICE.
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 OR DUST WITH POWDERED SUGAR IF DESIRED.
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: G01006
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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