Recipe - Strawberry Filled Cake Mi

10 pound CAKE MIX WHITE #10
4 pound JAM JELLY ASST 1/2

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

1. USE WHITE CAKE MIX. REPARE 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 (5 1/3 CUPS) STRAWBEERY JAM. SPREAD JAM OVER 1 COOLED SHEET
CAKE. PLACE SECOND SHEET CAKE ON TOP OF JAM. PREPARE Three fourths RECIPE (1 1/2
GAL)
WHIPPED TOPPING (RECIPE NO. K2). SPREAD TOPPING ON TOP AND SIDES OF
FILLED
CAKE.

6. 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: G03004

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.