Servings: 100 Portions (2 Pans)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. Oven
2 cups (1 lb) butter or margarine, melted
3 quart (3 lb) flour, wheat, hard, sifted
2-1/4 quart (4 lb) sugar, granulated
1-1/8 cups (5 oz) milk, nonfat, dry
4 tablespoon (1-3/4 oz) baking powder
2 teaspoon salt
5-1/2 cups water
6 quart (2-No. 10 can) cherries, red tart, pitted
1-3/4 quart (3 lb) sugar, granulated
2 quart juice, cherry
2 teaspoon food coloring, red
Pour 1 cup melted buffer or margarine in each pan. Spread over bottom of pan. Sift together flour, sugar, nonfat dry milk, baking powder and salt. Add water to dry ingredients; mix only until smooth. Pour about 2 quart batter over melted butter in each pan. Drain cherries. Reserve juice; set aside. Spread 2-1/2 quart cherries over batter in each pan. Combine sugar, cherry juice and red food coloring; bring to a boil and immediately pour over batter (about 1-1/2 quart per pan). Bake for 30 to 40 minutes until light brown.
NOTE:
Other types of milk may be substituted for nonfat dry milk and water.