Cherry cake pudding (mix)

Yield: 100 Servings

Measure Ingredient
2 quarts JUICE; CHERRY RESERVED
1 pounds BUTTER PRINT SURE
7½ pounds CAKE MIX WHITE #10
3 pounds SUGAR; GRANULATED 10 LB

12⅞ lb -

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 1. POUR 1 CUP MELTED BUTTER OR MARGARINE IN EACH PAN. SPREAD OVER BOTTOM PAN.

2. FOLLOW DIRECTION ON CONTAINER.

3. POUR ABOUT 2 QT BATTER OVER MELTED BUTTER IN EACH PAN.

4. DRAIN CHERRIES. RESERVE JUICE FOR USE IN STEP 6. SPREAD 2 ½ QT CHERRIES OVER BATTER IN EACH PAN.

5. COMBINE SUGAR, CHERRY JUICE, AND RED FOOD COLORING; BRING TO A BOIL; IMMEDIATELY POUR OVER BATTER (ABOUT 1 ½ QT PER PAN).

6. BAKE FOR 30 TO 40 MINUTES UNTIL LIGHT BROWN.

Recipe Number: J01801

SERVING SIZE: ½ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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