Recipe - Quick Orange-Coconut Coffee Cake

1 One half qt WATER
6 tablespoon ORANGE RIND
8 ounce BUTTER PRINT SURE
12 EGGS SHELL
2 pound ORANGES FRESH
1 One half pound BISCUIT MIX #10
2 ounce FLOUR GEN PURPOSE 10LB
2 pound COCONUT SWEETNED PRE
1 pound SUGAR; GRANULATED 10 LB
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 AND SUGAR; ADD TO EGG MIXTURE; MIX AT MEDIUM
SPEED UNTIL WELL BLENDED.

3. POUR AN EQUAL AMOUNT OF BATTER INTO EACH GREASED AND FLOURED
PAN. SET ASIDE FOR USE IN STEP 5.

4. DRAIN AND CHOPPED MARASCHINO CHERRIES; COMBINE WITH CHOPPED,
UNSALTED NUTS, SPREAD AN EQUAL AMOUNT EVENLY OVER BATTER IN EACH PAN.

5. BAKE ABOUT 30 MINUTES OR UNTIL DONE.

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

7. DRIZZLE AN EQUAL AMOUNT OF GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE
STILL WARM.

8. CUT 6 BY 9.

Recipe Number: D03704

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.