Yellow Cake (yellow Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 9 1/2 | c | WATER |
| 10 | lb | CAKE MIX YELLOW #10 |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKE MIXES, RECIPE NO. G-G-3. POUR 7 LB 4 OZ (3 3/4 QT) BATTER INTO EACH GREASED AND FLOURED SHEET PAN. SPREAD EVENLY. BAKE 40-50 MINUTES OR UNTIL DONE. COOL; FROST OR DUST WITH POWDERED SUGAR IF DESIRED. 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 MIN OR UNTIL DONE, ON LOW FAN, OPEN VENT. Recipe Number: G01000 SERVING SIZE: I 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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g