Velvet Pound Cake (yellow
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 2 1/4 | qt | WATER |
| 8 | EGGS SHELL | |
| 10 | lb | CAKE MIX YELLOW #10 |
| 1 3/8 | lb | DSRT PWD VANILLA |
| 2 | c | SALAD OIL, 1 GAL |
| 2 | oz | FLAVORING MAPLE |
INSTRUCTIONS
PAN: 16 BY 4 1/2 BY 4 1/8 INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN : COMBINE YELLOW CAKE MIX AND CANNED DESSERT POWDER, PUDDING, INSTANT, VANILLA. ADD SALAD OIL, FRESH WHOLE EGGS, WATER AND ALMOND FLAVORING. BLEND AT LOW SPEED; SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED 4 MINUTES. POUR 2 1/2 QT BATTER INTO EACH PAN. BAKE 1 HOUR 25 MINUTES OR UNTIL DONE. COOL; CUT 25 SLICES (ABOUT 5/8 INCH THICK) PER LOAF. : NOTE: 1. IN STEP 4, 2 SHEET PANS (18 BY 26-INCH) MAY BE USED. POUR 1 GAL (ABOUT 7 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. IN STEP 5, BAKE 45 TO 50 MINUTES OR UNTIL DONE. IN STEP 6, COOL; CUT 6 BY 9. NOTE: 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F., 1 HOUR 5 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT. NOTE: 3. IF DESIRED, SIFTED POWDERED SUGAR MAY BE SPRINKLED ON TOP OF SLIGHTLY WARM CAKES. Recipe Number: G02102 SERVING SIZE: 1 SLICE 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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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 9.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g