Quick orange-coconut coffee cake

Yield: 100 Servings

Measure 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

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, .

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