maple nut cake

Categories
Yield
100 Servings
MeasureIngredient
9½ cup WATER
10 pounds CAKE MIX YELLOW #10
1 pounds NUTS MIX SHELL #10
2 ounces FLAVORING MAPLE

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKES MIXES, RECIPE NO. G-G-3. DURING LAST 2 MINUTES, OF MIXING, ADD 1 LB (1 QT) CHOPPED UNSALTED NUTS AND 2 OZ (¼ CUP) IMITATION MAPLE FLAVORING.

2. POUR 7 LB 4 OZ (3¾ QT) BATTER INTO EACH GREASED AND FLOURED SHEET PAN. SPREAD EVENLY.

3. BAKE 40-50 MINUTES OR UNTIL DONE.

4. COOL; FROST WITH BUTTER CREAM FROSTING (RECIPE NO.G-39).

5. 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 MINUTES OR UNTIL DONE, ON LOW FAN, OPEN VENT.

Recipe Number: G01004

SERVING SIZE: 1 PIECE

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

Downloaded from Glen's MM Recipe Archive, .

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