Devil's food cake (mix)

Yield: 100 Servings

Measure Ingredient
10 pounds CAKE MIX DEVIL FOOD

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. PREPARE 10 LB (2-NO⅕ CN) DEVIL'S FOOD CAKE MIX ACCORDING TO INSTRUCTION

ON CONTAINER. SEE RECIPE CARD G-G-3 GUIDELINES FOR USING CAKE MIXES, FOR MORE DETAILED INSTRUCTIONS.

2. POUR 4¾ QT (7LB 2 OZ) BATTER INTO EACH GREASED AND FLOURED PAN, SPREAD

EVENLY.

3. BAKE AT 350 F., 40-50 MINUTES OR IN CONVECTION OVEN 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

4. COOL; FROST IF DESIRED. CUT 6 BY 9.

NOTE: 1. DEHYDRATED EGG MIX MAY BE SUBSTITUTED FOR WHOLE EGGS. IN STEP 1, SIFT 12 OZ (3 CUPS) CANNED, DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE CARD A-8. IN STEP 3, INCREASE WATER TO 3 LB 2 OZ (6 ¼ CUPS).

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

Recipe Number: G01201

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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