Strawberry cake (cake mix
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | WATER |
| 2 | pounds | STRAWBERRIES FZ |
| 10 | pounds | CAKE MIX WHITE #10 |
| 12 | ounces | DSRT PWD STRAWBERRY |
Directions
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. THAW STRAWBERRIES IN REFRIGERATOR, SET ASIDE FOR USE IN STEP 4.
2. BLEND CAKE MIX, CONTENTS OF SODA PACKET,AND GELATIN TOGETHER IN MIXER BOWL AT LOW SPEED UNTIL BLENDED, ABOUT 1 MINUTE.
3. ADD STRAWBERRIES AND 1 QT WATER, MIX AT LOW SPEED FOR 3 MINUTES.
SCRAPE DOWN BOWL.
4. ADD REMAINING WATER GRADUALLY, MIX AT LOW SPEED 2 MINUTES. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED ABOUT 2 MINUTES.
5. POUR 4¾ QT (ABOUT 8 LB 6 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.
6. BAKE 45 TO 55 MINUTES OR UNTIL DONE.
7. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RCIPE NO. G-G-4.
2. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 30-40 MINUTES OR UNTIL DONE ON HIGH FAN, OPEN VENT.
Recipe Number: G02800
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .