Recipe - Gingerbread (Mix)

15 pound CAKE MIX GINGER BREAD

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

1. USE 15 LB OR 3N0. 10 CN GINGERBREAD MIX. PREPARE ACCORDING TO
INSTRUCTIONS ON CONTAINER.

2. POUR ABOUT 1 GAL (9 LB 14 OZ) BATTER INTO EACH GREASED AND FLOURED PAN;
SPREAD EVENLY.

3. BAKE IN CONVENTIONAL OVEN 350 F., 3545 MINUTES OR IN CONVECTION OVEN
300 F., 2535 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

4. CUT 6 BY 9.

NOTE: 1. SERVE GINGERBREAD WARM, IF POSSIBLE.

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

NOTE: 3. IF DESIRED, TOP EACH PORTION WITH One fourth CUP WHIPPED TOPPING
(RECIPE NO. K2) OR 3 TBSP LEMON SAUCE (RECIPE NO. K9), OR DUST
WITH POWDERED SUGAR.

Recipe Number: G01701

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.