Yield: 100 Portions (2 pans)
Each Portion: 1 piece
Temperature: 350° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Strawberries, frozen, sliced or whole | 2 lb | 2 qt |
| Cake Mix, White | 10 lb | 1-1/2 gal (2 No. 10 cn) |
| Dessert powder, gelatin, strawberry | 12 oz | 1-3/4 cups (1/2-No. 2-1/2 cn) |
| Water | 2 qt |
- Thaw strawberries in refrigerator or at room temperature. Set aside for use in Step 3.
- Blend mix, contents of both soda pouches, and gelatin together in mixer bowl at low speed about 1 minute or until blended.
- Add strawberries and 1 qt water; mix at low speed 3 minutes. Scrape down bowl.
- Add remaining water gradually while mixing at low speed 2 minutes. Scrape down bowl. Beat at medium speed 2 minutes.
- Pour about 8 lb 6 oz (4-3/4 qt) batter into each greased and floured pan.
- Bake 45 to 55 minutes or until done.
- Cool; frost if desired. Cut 6 by 9.
NOTE:
- Other pan sizes may be used.
- In Step 6, if convection oven is used, bake at 300°F., 30 to 40 minutes or until done on high fan, open vent.