INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN              TEMPERATURE:  350 F. OVEN
1.  USE 10 LB OR 2-NO. 10 CN WHITE CAKE MIX.  MIX ACCORDING TO INSTRUCTIONS
ON CONTAINER.
2.  POUR 3 3/4 QT (ABOUT 7 LB  4 OZ) BATTER AND INTO EACH GREASED AND
FLOURED PAN.
3.  BAKE 40 TO 50 MINUTES OR FOLLOW NOTE 2.
4.  SPREAD ALL OF FILLING OVER ONE COOL SHEET CAKE. PLACE
SECOND SHEET CAKE ON TOP OF FILLING. PREPARE ONE HALF (3 QT) RECIPE OF
COCONUT BUTTER CREAM FROSTING; RECIPE NO. G-39-3.  SPREAD FROSTING
ON TOP AND SIDES OF FILLED SHEET CAKE.
5.  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: G03001
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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