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 | 2-No. 10 cn |
| Pie Filling, prepared mix, lemon flavored | 1 lb 5 oz | 1/4-No. 10 cn |
| Eggs, whole | 2 lb | 3-3/4 cups (20 eggs) |
| Salad oil | 4 lb | 2 qt |
| Water | 2 qt | |
| Flavoring, lemon | 3 tbsp |
- Place mix, contents of both soda pouches, and pie filling mix in mixer bowl. Blend at low speed 1 minute.
- Add eggs; blend at low speed 1 minute. Add salad oil gradually while mixing at low speed 2 minutes. Add water and lemon flavoring while mixing; blend 3 minutes at low speed. Scrape down bowl.
- Pour about 10 lb 10 oz (1-1/4 gal) batter into each greased and floured sheet pan.
- Bake 40 to 45 minutes or until done.
- While cake is still warm, prick entire surface with a fork.
- Prepare 2 recipes Lemon Glaze; drizzle 2-3/4 cups glaze over each cake.
- Cut 6 by 9.
NOTE:
- In Step 1, 10 lb yellow cake mix in other size containers may be used.
- In Step 4, if convection oven is used, bake at 300°F., 35 to 40 minutes on low fan, open vent.
- In Step 3, 5 loaf type pans (16 by 4-1/2 by 4-1/8-inches) may be used for sheet pans. Pour 2 qt (4 lb 3 oz) batter into each pan. Bake 1 hour 15 minutes or in 300°F. convection oven 1 hour 15 minutes or until done on low fan, open vent. Remove cakes from pans while still warm; prick surface with fork. Pour 1 cup glaze over each pan. Cut 20 slices per pan.