Quick orange-coconut coffee cake
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | quart | WATER |
| 6 | tablespoons | ORANGE RIND |
| 8 | ounces | BUTTER PRINT SURE |
| 12 | EGGS SHELL | |
| 2 | pounds | ORANGES FRESH |
| 1½ | pounds | BISCUIT MIX #10 |
| 2 | ounces | FLOUR GEN PURPOSE 10LB |
| 2 | pounds | COCONUT SWEETNED PRE |
| 1 | pounds | SUGAR; GRANULATED 10 LB |
| 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 AND SUGAR; ADD TO EGG MIXTURE; MIX AT MEDIUM SPEED UNTIL WELL BLENDED.
3. POUR AN EQUAL AMOUNT OF BATTER INTO EACH GREASED AND FLOURED PAN. SET ASIDE FOR USE IN STEP 5.
4. DRAIN AND CHOPPED MARASCHINO CHERRIES; COMBINE WITH CHOPPED, UNSALTED NUTS, SPREAD AN EQUAL AMOUNT EVENLY OVER BATTER IN EACH PAN.
5. BAKE ABOUT 30 MINUTES OR UNTIL DONE.
6. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH.
7. DRIZZLE AN EQUAL AMOUNT OF GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM.
8. CUT 6 BY 9.
Recipe Number: D03704
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .