Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 c WATER; BOILING
- 1 1/2 qt WATER
- 2 oz BUTTER PRINT SURE
- 12 oz BUTTER PRINT SURE
- 12 EGGS SHELL
- 6 3/4 lb BISCUIT MIX #10
- 1 1/2 lb FLOUR GEN PURPOSE 10LB
- 1 1/2 lb SUGAR; GRANULATED 10 LB
- 2 lb SUGAR; POWDER 2 LB
- 11 oz SUGAR; BROWN, 2 LB
- 6 7/16 lb PIE FIL CHERRY #10
- 1 tb CINNAMON GROUND 1 LB CN
- 1 ts IMITATION VANILLA
- 2 tb IMITATION VANILLA
Preparation
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED. 2. COMBINE BISCUIT MIX AT MEDIUM SPEED UNTIL WELL BLENDED. 3. POUR ABOUT 275 QT (6 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. SET ASIDE FOR USE IN STEP 5. 4. DRAIN CANNED RED TART PITTED CHERRIES; ARRANGE 1 1/2 QT EVENLY OVER BATTER IN EACH PAN. PIE FILLING CHERRY #10. 5. COMBINE FLOUR CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN. 6. BAKE ABOUT 30 MINUTES OR UNTIL DONE. 7. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH. 8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM. 9. CUT 6 BY 9. Recipe Number: D03703 SERVING SIZE: 1 PIECE From the (actually used today!). Downloaded from G Internet, G Internet.
