Recipe - Florida Lemon Cake

2 qt WATER
20 EGGS SHELL
10 pound CAKE MIX YELLOW #10
4 pound SALAD OIL; 1 GAL
3 tablespoon IMITATION LEMON FLAVOR

PAN: 18 BY 26INCH SHEET PAN (2 PANS) TEMPERATURE: 350 F. OVEN

1. PLACE CAKE MIX, BOTH SODA POUCHES, AND PIE FILLING MIX IN MIXER BOWL.
BLEND AT LOW SPEED, ABOUT 1 MINUTE. SCRAPE DOWL BOWL.

2. ADD EGGS; BLEND AT LOW SPEED 1 MINUTE. ADD SALAD OIL GRADUALLY WHILE
MIXING AT LOW SPEED 2 MINUTES. ADD WATER & LEMON FLAVORING WHILE MIXING;
BLEND 3 MINUTES AT LOW SPEED. SCRAPE DOWN BOWL.

3. POUR ABOUT 10 LB 10 OZ (1 One fourth GAL) BATTER INTO EACH GREASED AND FLOURED
SHEET PAN.

4. BAKE 4045 MINUTES OR UNTIL DONE.

5. WHILE CAKE IS STILL WARM, PRICK ENTIRE SURFACE WITH A FORK.

6. PREPARE 1 RECIPE LEMON GLAZE (RECIPE NO. D463); DRIZZLE 3 CUPS GLAZE
OVER EACH CAKE.

7. CUT 6 BY 9.
NOTE: 1. 10 LB YELLOW CAKE MIX IN OTHER SIZE CONTAINERS MAY BE USED.

2. IN STEP 3, 5 LOAF TYPE PANS (16 BY 4 One half BY 4 1/8 INCHES) MAY BE
USED FOR SHEET PANS. POUR 2 QT (4 LB 3 OZ) BATTER INTO EACH PAN. BAKE 1
HR
15 MIN OR UNTIL DONE. IF CONVECTION OVEN IS USED, BAKE AT 300F., 1 HR 15
MIN
ON LOW FAN, OPEN VENT. REMOVE CAKES FROM PANS WHILE STILL WARM; PRICK
SURFACE WITH FORK. POUR 1 CP GLAZE OVER EACH PAN. CUT 20 SLICES PER PAN.

3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 3540 MIN
ON LOW FAN, OPEN VENT.

Recipe Number: G00800

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.