Lemon-filled cake (mix)

Yield: 100 Servings

Measure Ingredient
10 pounds CAKE MIX WHITE #10

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. USE WHITE CAKE MIX. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.

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

3. POUR 3¾ QT (7 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

4. BAKE 40-50 MINUTES OR FOLLOW NOTE 2.

5. USE 4 LB 2 OZ (1 ½ QT--½ NO. 10 CN) RASPBERRY BAKERY FILLING.

SPREAD

FILLING OVER 1 COOLED SHEET CAKE. PLACE SECOND SHEET CAKE ON TOP OF FILLING.

PREPARE ¾ RECIPE (1 ½ GAL) WHIPPED TOPPING (RECIPE NO. K-2). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE.

4. CUT 5 BY 20.

NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO G-G-4.

2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

Recipe Number: G03002

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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