Recipe - Quick Cherry Coffee Cake

1 cup WATER; BOILING
1 One half qt WATER
2 ounce BUTTER PRINT SURE
12 ounce BUTTER PRINT SURE
12 EGGS SHELL
6 Three fourths pound BISCUIT MIX #10
1 One half pound FLOUR GEN PURPOSE 10LB
1 One half pound SUGAR; GRANULATED 10 LB
2 pound SUGAR; POWDER 2 LB
11 ounce SUGAR; BROWN, 2 LB
6 7/16 pound PIE FIL CHERRY #10
1 tablespoon CINNAMON GROUND 1 LB CN
1 teaspoon IMITATION VANILLA
2 tablespoon IMITATION VANILLA

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

1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.

2. COMBINE BISCUIT MIX AT MEDIUM SPEED UNTIL WELL BLENDED.

3. POUR ABOUT 275 QT (6 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN. SET ASIDE FOR USE IN STEP 5.

4. DRAIN CANNED RED TART PITTED CHERRIES; ARRANGE 1 One half QT EVENLY
OVER BATTER IN EACH PAN. PIE FILLING CHERRY #10.

5. COMBINE FLOUR CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE;
MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. SPRINKLE ABOUT 1 QT TOPPING
OVER BATTER IN EACH PAN.

6. BAKE ABOUT 30 MINUTES OR UNTIL DONE.

7. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER;
MIX UNTIL SMOOTH.

8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE
STILL WARM.

9. CUT 6 BY 9.

Recipe Number: D03703

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.