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Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. USE 10 LB OR 2-NO. 10 CN WHITE CAKE MIX. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. 2. POUR 3 3/4 QT (ABOUT 7 LB 4 OZ) BATTER AND INTO EACH GREASED AND FLOURED PAN. 3. BAKE 40 TO 50 MINUTES OR FOLLOW NOTE 2. 4. SPREAD ALL OF FILLING OVER ONE COOL SHEET CAKE. PLACE SECOND SHEET CAKE ON TOP OF FILLING. PREPARE ONE HALF (3 QT) RECIPE OF COCONUT BUTTER CREAM FROSTING; RECIPE NO. G-39-3. SPREAD FROSTING ON TOP AND SIDES OF FILLED SHEET CAKE. 5. CUT 5 BY 20. NOTE: 1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT. Recipe Number: G03001 SERVING SIZE: 1 PIECE From the
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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