0
(0)
CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

10 lb CAKE MIX WHITE #10
4 lb JAM JELLY ASST 1/2

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                TEMPERATURE:  350 F. OVEN
1.  USE WHITE CAKE MIX.  REPARE 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 (5 1/3 CUPS) STRAWBEERY JAM.  SPREAD JAM OVER 1 COOLED SHEET
CAKE.  PLACE SECOND SHEET CAKE ON TOP OF JAM.  PREPARE 3/4 RECIPE (1 1/2
GAL)
WHIPPED TOPPING (RECIPE NO. K-2).  SPREAD TOPPING ON TOP AND SIDES OF
FILLED
CAKE.
6.  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: G03004
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.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?