2 qt JUICE; CHERRY RESERVED
12 7/8 lb –
1 lb BUTTER PRINT SURE
7 1/2 lb CAKE MIX WHITE #10
3 lb SUGAR; GRANULATED 10 LB
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
1. POUR 1 CUP MELTED BUTTER OR MARGARINE IN EACH PAN. SPREAD OVER
BOTTOM PAN.
2. FOLLOW DIRECTION ON CONTAINER.
3. POUR ABOUT 2 QT BATTER OVER MELTED BUTTER IN EACH PAN.
4. DRAIN CHERRIES. RESERVE JUICE FOR USE IN STEP 6. SPREAD 2 1/2 QT
CHERRIES OVER BATTER IN EACH PAN.
5. COMBINE SUGAR, CHERRY JUICE, AND RED FOOD COLORING; BRING TO A BOIL;
IMMEDIATELY POUR OVER BATTER (ABOUT 1 1/2 QT PER PAN).
6. BAKE FOR 30 TO 40 MINUTES UNTIL LIGHT BROWN.
Recipe Number: J01801
SERVING SIZE: 1/2 CUP
From the Army
Yields
100 Servings