Recipe - Velvet Pound Cake (Yellow

2 One fourth qt WATER
8 EGGS SHELL
10 pound CAKE MIX YELLOW #10
1 3/8 pound DSRT PWD VANILLA
2 cup SALAD OIL; 1 GAL
2 ounce FLAVORING MAPLE

PAN: 16 BY 4 One half BY 4 1/8 INCH LOAFTYPE PAN TEMPERATURE: 350 F. OVEN
:

1. COMBINE YELLOW CAKE MIX AND CANNED DESSERT POWDER, PUDDING, INSTANT,
VANILLA. ADD SALAD OIL, FRESH WHOLE EGGS, WATER AND ALMOND FLAVORING.
BLEND AT LOW SPEED; SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED 4 MINUTES.

2. POUR 2 One half QT BATTER INTO EACH PAN.

3. BAKE 1 HOUR 25 MINUTES OR UNTIL DONE.

4. COOL; CUT 25 SLICES (ABOUT 5/8 INCH THICK) PER LOAF.
:

NOTE: 1. IN STEP 4, 2 SHEET PANS (18 BY 26INCH) MAY BE USED. POUR 1
GAL (ABOUT 7 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. IN STEP
5, BAKE 45 TO 50 MINUTES OR UNTIL DONE. IN STEP 6, COOL; CUT 6 BY 9.

NOTE: 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F., 1 HOUR
5 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

NOTE: 3. IF DESIRED, SIFTED POWDERED SUGAR MAY BE SPRINKLED ON TOP OF
SLIGHTLY WARM CAKES.

Recipe Number: G02102

SERVING SIZE: 1 SLICE

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