Recipe - Chocolate Chip Cake (Yell

10 pound CAKE MIX YELLOW #10
3 pound CHOCOLATE CHIPS; 12 OZ
3 tablespoon CINNAMON GROUND 1 LB CN

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

1. USE YELLOW CAKE MIX AND Three fourths OZ (3 TBSP) GROUND CINAMMON. PREPARE
ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKE
MIXES
(RECIPE NO. GG3) FOR MORE DETAILED INSTRUCTIONS.

2. STIR IN SOUR CREAM.

3. POUR 4 Three fourths QT (ABOUT 8 LB 10 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN.

4. SCATTER 1 LB 8 OZ (1 QT) CHOCOLATE CHIPS EVENLY OVER BATTER IN EACH
PAN.

5. SPRINKLE 2 OZ (One fourth CUP) SUGAR OVER EACH PAN OF BATTER.

6. BAKE 30 TO 35 MINUTES OR UNTIL DONE.

7. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. IN STEP 4, SOUR CREAM MIX MAY BE USED FOR SOUR CREAM. MIX
ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. IN STEP 6, 3 LB (412 OZ PG) CHOCOLATE FLAVORED BAKING CHIPS MAY
BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.

3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. GG4.

Recipe Number: G02701

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.