INGREDIENTS

INSTRUCTIONS

PAN:  16 BY 4 1/2 BY 4 1/8 INCH LOAF-TYPE PAN    TEMPERATURE:  350 F. OVEN
  :
1.  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.
2.  POUR 2 1/2 QT BATTER INTO EACH PAN.
3.  BAKE 1 HOUR 25 MINUTES OR UNTIL DONE.
4.  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.

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”