Maple Nut Cake

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Maple Nut Cake Ingredients

9 1/2 c WATER	1 lb NUTS MIX SHELL #10
10 lb CAKE MIX YELLOW #10	2 oz FLAVORING MAPLE

Instructions for Maple Nut Cake

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKES MIXES, RECIPE NO. G-G-3. DURING LAST 2 MINUTES, OF MIXING, ADD 1 LB (1 QT) CHOPPED UNSALTED NUTS AND 2 OZ (1/4 CUP) IMITATION MAPLE FLAVORING. 2. POUR 7 LB 4 OZ (3 3/4 QT) BATTER INTO EACH GREASED AND FLOURED SHEET PAN. SPREAD EVENLY. 3. BAKE 40-50 MINUTES OR UNTIL DONE. 4. COOL; FROST WITH BUTTER CREAM FROSTING (RECIPE NO.G-39). 5. CUT 6 BY 9. NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. 2. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 35 MINUTES OR UNTIL DONE, ON LOW FAN, OPEN VENT. Recipe Number: G01004 SERVING SIZE: 1 PIECE From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CakeCuisine: Uncategorized

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