Title: Strawberry Filled Cake Mi
Categories:
Yield: 100 Servings

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

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

1. USE WHITE CAKE MIX. REPARE ACCORDING TO INSTRUCTIONS ON CONTAINER

2. SEE RECIPE CARD G-G-3, GUIDELINES FOR USING CAKE MIXES, FOR MORE
DETAILED INSTRUCTIONS.

3. POUR 3 3/4 QT (7 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

4. BAKE 40-50 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 3/4 RECIPE (1 1/2
GAL)
WHIPPED TOPPING (RECIPE NO. K-2). 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. G-G-4.\\

2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35
MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

Recipe Number: G03004

SERVING SIZE: 1 PIECE

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