Yield: 100 Portions (2 pans)
Each Portion: 1 piece
Temperature: 350° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Cake Mix, Yellow | 10 lb | 4 lb 12 oz |
| Water | 2-5 lb bg | 9-1/2 cups |
- Prepare mix according to instructions on container. See Guidelines for Using Cake Mixes.
- Pour about 7 lb 4 oz (3-3/4 qt) batter into each greased and floured pan. Spread evenly.
- Bake 40 to 50 minutes or until done.
- Cool; frost or dust with powdered sugar if desired.
- Cut 6 by 9.
NOTE:
- Other pan sizes may be used.
- In Step 3, if convection oven is used, bake at 300 F. 30 to 35 minutes or until done on low fan, open vent.
VARIATIONS:
- ALMOND CAKE: In Step 1, add 2 oz (1/4 cup) imitation almond flavoring. Follow Steps 2 through 5.
- BLACK WALNUT CAKE: In Step 1, add 2 oz (1/4 cup) imitation black walnut flavoring. Follow Steps 2 through 5.
- LEMON CAKE: In Step 1, add 2 oz (1/4 cup) imitation lemon flavoring. Follow Steps 2 and 3. In Step 4, frost cake with Lemon Cream Frosting. Follow Step 5.
- MAPLE NUT CAKE: In Step 1, during last 2 minutes of mixing, add 1 lb (1 qt) chopped unsalted nuts and 2 oz (1/4 cup) imitation maple flavoring. In Step 2 pour 7 lb 12 oz (1 gal) batter into each pan. Follow Step 3. In Step 4, frost cake with Butter Cream Frosting. Follow Step 5.
- MARBLE CAKE: In Step 2, use 5 lb (l-5 lb bg) Devils Food Cake Mix and 5 lb (l-5 lb bg) Yellow Cake Mix. In Step 2, alternate light and dark batters (1-3/4 qt; about 3 lb 10 oz each). With knife, cut carefully through batter zig-zagging to give marble effect. Follow Steps 3 through 5.
- ORANGE CAKE: In Step 1, add 2 oz (1/4 cup) imitation orange flavoring. Fo11ow Steps 2 through 5.