Recipe - Maple Nut Cake

9 One half cup WATER
10 pound CAKE MIX YELLOW #10
1 pound NUTS MIX SHELL #10
2 ounce FLAVORING MAPLE

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

1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE
GUIDELINES FOR USING CAKES MIXES, RECIPE NO. GG3. DURING LAST 2 MINUTES,
OF MIXING, ADD 1 LB (1 QT) CHOPPED UNSALTED NUTS AND 2 OZ (One fourth CUP)
IMITATION MAPLE FLAVORING.

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

3. BAKE 4050 MINUTES OR UNTIL DONE.

4. COOL; FROST WITH BUTTER CREAM FROSTING (RECIPE NO.G39).

5. CUT 6 BY 9.

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

2. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 35 MINUTES
OR UNTIL DONE, ON LOW FAN, OPEN VENT.

Recipe Number: G01004

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.