Strawberry filled cake mi

100 Servings

Ingredients

Quantity Ingredient
10 pounds CAKE MIX WHITE #10
4 pounds JAM JELLY ASST 1/2

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. USE WHITE CAKE MIX. REPARE ACCORDING TO INSTRUCTIONS ON CONTAINER 2. SEE RECIPE CARD G-G-3, GUIDELINES FOR USING CAKE MIXES, FOR MORE DETAILED INSTRUCTIONS.

3. POUR 3¾ QT (7 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

4. BAKE 40-50 MINUTES OR FOLLOW NOTE 2.

5. USE 4 LB (5 ⅓ CUPS) STRAWBEERY JAM. SPREAD JAM OVER 1 COOLED SHEET CAKE. PLACE SECOND SHEET CAKE ON TOP OF JAM. PREPARE ¾ RECIPE (1 ½ GAL)

WHIPPED TOPPING (RECIPE NO. K-2). SPREAD TOPPING ON TOP AND SIDES OF FILLED

CAKE.

6. CUT 5 BY 20.

NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.\\\\ 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

Recipe Number: G03004

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Related recipes