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Title: Lemon Cake Categories: Yield: 100 Servings 9 1/2 c WATER 10 lb CAKE MIX YELLOW #10 2 oz IMITATION LEMON FLAVOR PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKE MIXES, RECIPE NO. G-G-3. ADD 2 OZ (1/4 CUP) IMITATION LEMON FLAVORING. 2. POUR 7 LB 4 OZ (3 3/4 QT) BATTER INTO EACH GREASED AND FLOURED SHEET PAN. SPRED EVENLY. 3. BAKE 40-50 MINUTES OR UNTIL DONE. 4. COOL; FROST WITH LEMON CREAM FROSTING (RECIPE NO.G-39-4). 5. CUT 6 BY 9. NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. 2. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 35 MINUTES OR UNTIL DONE, ON LOW FAN, OPEN VENT. Recipe Number: G01003 SERVING SIZE: 1 PIECE From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |