gingerbread (mix)

Categories
Yield
100 Servings
MeasureIngredient
15 pounds CAKE MIX GINGER BREAD

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. USE 15 LB OR 3-N0. 10 CN GINGERBREAD MIX. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. POUR ABOUT 1 GAL (9 LB 14 OZ) BATTER INTO EACH GREASED AND FLOURED PAN; SPREAD EVENLY.

3. BAKE IN CONVENTIONAL OVEN 350 F., 35-45 MINUTES OR IN CONVECTION OVEN 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

4. CUT 6 BY 9.

NOTE: 1. SERVE GINGERBREAD WARM, IF POSSIBLE.

NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.

NOTE: 3. IF DESIRED, TOP EACH PORTION WITH ¼ CUP WHIPPED TOPPING (RECIPE NO. K-2) OR 3 TBSP LEMON SAUCE (RECIPE NO. K-9), OR DUST WITH POWDERED SUGAR.

Recipe Number: G01701

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Similar recipes

Random recipe of the day

Volcano brownie cups

Follow us

 Subscribe in a reader