Recipe - Banana Cake

2 cup WATER
2 cup WATER
3 Three fourths pound BANANAS FRESH
10 pound CAKE MIX YELLOW #10
8 ounce SALAD OIL; 1 GAL

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. BEAT BANANAS IN MIXER BOWL AT HIGH SPEED UNTIL SMOOTH.

2. ADD CAKE MIX, BOTH SODA POUCHES, SALAD OIL AND WATER TO BANANAS. BEAT
AT LOW SPEED 3 MINUTES. SCRAPE DOWN BOWL.

3. ADD WATER GRADUALLY WHILE MIXING AT LOW SPEED, ABOUT 1 MINUTE. SCRAPE
DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.

4. POUR 4 One fourth QT (ABOUT 8 LB 1 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN.

5. BAKE 45 TO 50 MINUTES OR UNTIL DONE.

6. COOL; FROST IF DESIRED. CUT 6 BY 9.

NOTE: 1. IN STEP 1, 5 LB 8 OZ BANANAS A.P. WILL YIELD 3 LB 12 OZ BANANAS.
BANANAS MUST BE FULLY RIPENED.

2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD GG4.

3. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 3540
MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

Recipe Number: G00600

SERVING SIZE: 1 PIECE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.