Title: Fruit Cocktail Cake Pudding
Categories:
Yield: 100 Servings

13 1/2 lb FRUIT COCKTAIL #10
10 lb CAKE MIX YELLOW #10
1 lb NUTS MIX SHELL #10
2 lb SUGAR; BROWN, 2 LB

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. DRAIN FRUIT COCKTAIL; RESERVE JUICE FOR USE IN STEP 4 AND FRUIT
FOR USE IN STEP 5.

2. FOLD IN DRAINED FRUIT. PREPARE CAKE MIX ACCORDING TO INSTRUCTION ON
CONTAINER.

3. POUR 2 3/4 QT (5 LB) BATTER IN EACH GREASED PAN.

4. BLEND BROWN SUGAR AND NUTS. SPRINKLE 2 1/4 CUPS OVER EACH PAN.

5. BAKE FOR 50 MINUTES.

6. WHEN COOL. CUT 5 BY 5.

Recipe Number: J02001

SERVING SIZE: 1 PIECE

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