Lemon Cake

Ingrients & Directions 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 […]

Ingrients & Directions


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 Army

Yields
100 Servings

RobinDee

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Pierogi (dough Pockets)

Tue Dec 21 , 2010
Ingrients & Directions 4 c Flour 4 md Eggs 1 ts Salt 1 c Water Pierogi (Dough Pockets) Oil Place flour in a bowl or on a kneading board. Mix eggs, salt and water, beating slightly. Add mixture to flour and knead until the dough is firm. Divide dough in […]

You May Like