Maple nut cake
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9½ | cup | WATER |
| 10 | pounds | CAKE MIX YELLOW #10 |
| 1 | pounds | NUTS MIX SHELL #10 |
| 2 | ounces | FLAVORING MAPLE |
Directions
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, .