Velvet pound cake (yellow

100 Servings

Ingredients

Quantity Ingredient
2¼ quart WATER
8 EGGS SHELL
10 pounds CAKE MIX YELLOW #10
1⅜ pounds DSRT PWD VANILLA
2 cups SALAD OIL; 1 GAL
2 ounces FLAVORING MAPLE

Directions

PAN: 16 BY 4½ BY 4 ⅛ INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN :

1. COMBINE YELLOW CAKE MIX AND CANNED DESSERT POWDER, PUDDING, INSTANT, VANILLA. ADD SALAD OIL, FRESH WHOLE EGGS, WATER AND ALMOND FLAVORING.

BLEND AT LOW SPEED; SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED 4 MINUTES.

2. POUR 2 ½ QT BATTER INTO EACH PAN.

3. BAKE 1 HOUR 25 MINUTES OR UNTIL DONE.

4. COOL; CUT 25 SLICES (ABOUT ⅝ INCH THICK) PER LOAF.

:

NOTE: 1. IN STEP 4, 2 SHEET PANS (18 BY 26-INCH) MAY BE USED. POUR 1 GAL (ABOUT 7 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. IN STEP 5, BAKE 45 TO 50 MINUTES OR UNTIL DONE. IN STEP 6, COOL; CUT 6 BY 9.

NOTE: 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F., 1 HOUR 5 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

NOTE: 3. IF DESIRED, SIFTED POWDERED SUGAR MAY BE SPRINKLED ON TOP OF SLIGHTLY WARM CAKES.

Recipe Number: G02102

SERVING SIZE: 1 SLICE

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

Downloaded from Glen's MM Recipe Archive, .

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