Recipe - Strawberry Shortcake (Cak

27 Three fourths pound STRAWBERRIES FZ
10 pound CAKE MIX YELLOW #10

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 450 F. OVEN

1. USE 10 LB OR 2NO.10 CN WHITE OR YELLOW CAKE MIX. PREPARE ACCORDING
TO INSTRUCTIONS ON CONTAINER. SEE RECIPE NO. G10, YELLOW CAKE (YELLOW
CAKE MIX) OR G301, WHITE CAKE (WHITE CAKE MIX) FOR PREPARATION
INSTUCTIONS.

2. WHEN CAKES ARE COOL, CUT 6 BY 9. PLACE 4 One half OZ (One half CUP1B LADLE)
STRAWBERRIES ON EACH PIECE OF CAKE. TOP WTIH WHIPPED TOPPING.
NOTE: 1. IN STEP 1, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 15 MINUTES
OR UNTIL GOLDEN BROWN, ON LOW FAN, OPEN VENT.

2. IN STEP 2, 30 LB 6 OZ (13 One half QT4 1/2NO. 10 CN) CANNED,
QUARTERED PEACHES MAY BE USED FOR STRAWBERRIES. ADD 4 One half OZ (One half CUP1B
LADLE) PEACHES OVER EACH PORTION.

3. IN STEP 2, A PASTRY BAG MAY BE USED TO PIPE WHIPPED TOPPING ON
EACH PORTION.
Recipe Number: G01601

SERVING SIZE: 1 BISCUIT

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.