Title: Carrot Cake (Mix)
Categories:
Yield: 100 Servings

2 1/4 qt WATER

1. PREPARE MIX ACCORING TO INSTRUCTIONS ON CONTAINER.

2. POUR 7 LB 12 OZ (1 GAL) BATTER INTO EACH GREASED PAN.

3. BAKE 25 MINUTES OR UNTIL DONE.

4. COOL; FROST WITH CREAM CHEESE FROSTING, RECIPE NO. G-34.

5. CUT 6 BY 9.
NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.

2. CAKE MAY BE BAKED IN 325 F., CONVECTION OVEN 20 MINUTES.

Recipe Number: G01300

SERVING SIZE: 1 PIECE

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