Recipe - Cherry Cake Pudding (Mix)

2 qt JUICE; CHERRY RESERVED
12 7/8 pound
1 pound BUTTER PRINT SURE
7 One half pound CAKE MIX WHITE #10
3 pound SUGAR; GRANULATED 10 LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 400 F. OVEN

1. POUR 1 CUP MELTED BUTTER OR MARGARINE IN EACH PAN. SPREAD OVER
BOTTOM PAN.

2. FOLLOW DIRECTION ON CONTAINER.

3. POUR ABOUT 2 QT BATTER OVER MELTED BUTTER IN EACH PAN.

4. DRAIN CHERRIES. RESERVE JUICE FOR USE IN STEP 6. SPREAD 2 One half QT
CHERRIES OVER BATTER IN EACH PAN.

5. COMBINE SUGAR, CHERRY JUICE, AND RED FOOD COLORING; BRING TO A BOIL;
IMMEDIATELY POUR OVER BATTER (ABOUT 1 One half QT PER PAN).

6. BAKE FOR 30 TO 40 MINUTES UNTIL LIGHT BROWN.

Recipe Number: J01801

SERVING SIZE: One half CUP

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