Quick cherry coffee cake

100 Servings

Ingredients

Quantity Ingredient
1 cup WATER; BOILING
1½ quart WATER
2 ounces BUTTER PRINT SURE
12 ounces BUTTER PRINT SURE
12 EGGS SHELL
6¾ pounds BISCUIT MIX #10
1½ pounds FLOUR GEN PURPOSE 10LB
1½ pounds SUGAR; GRANULATED 10 LB
2 pounds SUGAR; POWDER 2 LB
11 ounces SUGAR; BROWN, 2 LB
6 7/16 pounds PIE FIL CHERRY #10
1 tablespoon CINNAMON GROUND 1 LB CN
1 teaspoon IMITATION VANILLA
2 tablespoons IMITATION VANILLA

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.

2. COMBINE BISCUIT MIX AT MEDIUM SPEED UNTIL WELL BLENDED.

3. POUR ABOUT 275 QT (6 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. SET ASIDE FOR USE IN STEP 5.

4. DRAIN CANNED RED TART PITTED CHERRIES; ARRANGE 1½ QT EVENLY OVER BATTER IN EACH PAN. PIE FILLING CHERRY #10.

5. COMBINE FLOUR CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN.

6. BAKE ABOUT 30 MINUTES OR UNTIL DONE.

7. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH.

8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM.

9. CUT 6 BY 9.

Recipe Number: D03703

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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