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Add a photoServings: 12
Ingredients
- 9 1/2 c. WATER
- 10 lb CAKE MIX YELLOW #10
- 1 lb NUTS MIX SHELL #10
- 2 ounce FLAVORING MAPLE
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
- 1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKES MIXES, RECIPE NO. G-G-3. DURING LAST 2 Min, OF MIXING, Add in 1 LB (1 Quart) Minced UNSALTED NUTS AND 2 Ounce
- (1/4 C.) IMITATION MAPLE FLAVORING.
- 2. POUR 7 LB 4 Ounce (3 3/4 Quart) BATTER INTO EACH GREASED AND FLOURED SHEET PAN. SPREAD Proportionately.
- 3. BAKE 40-50 Min Or possibly Till DONE.
- 4. Cold; FROST WITH BUTTER CREAM FROSTING (RECIPE NO.G-39).
- 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 Min Or possibly Till DONE, ON LOW FAN, OPEN VENT.
- SERVING SIZE: 1 PIECE
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