Black Walnut Cake

Ingrients & Directions 9 1/2 c WATER 10 lb CAKE MIX YELLOW #10 2 oz IMITATION VANILLA 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) […]

Ingrients & Directions


9 1/2 c WATER
10 lb CAKE MIX YELLOW #10
2 oz IMITATION VANILLA

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 BLACK WALNUT FLAVORING.

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

3. BAKE 40-50 MINUTES OR UNTIL DONE.

4. COOL OR DUST WITH POWDERED SUGAR IF DESIRED.

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: G01002

SERVING SIZE: 1 PIECE

From the Army

Yields
100 Servings

RobinDee

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