| 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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