Recipe - Lemon-Filled Cake (Mix)

10 pound CAKE MIX WHITE #10

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. USE WHITE CAKE MIX. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. SEE RECIPE CARD GG3, GUIDELINES FOR USING CAKE MIXES, FOR MORE
DETAILED INSTRUCTIONS.

3. POUR 3 Three fourths QT (7 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

4. BAKE 4050 MINUTES OR FOLLOW NOTE 2.

5. USE 4 LB 2 OZ (1 One half QTOne half NO. 10 CN) RASPBERRY BAKERY FILLING.
SPREAD
FILLING OVER 1 COOLED SHEET CAKE. PLACE SECOND SHEET CAKE ON TOP OF
FILLING.
PREPARE Three fourths RECIPE (1 One half GAL) WHIPPED TOPPING (RECIPE NO. K2). SPREAD
TOPPING ON TOP AND SIDES OF FILLED CAKE.

4. CUT 5 BY 20.

NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO GG4.

2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 2535
MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

Recipe Number: G03002

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.