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Name: Lemon Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 9 1/2 c Water; 10 lb CAKE MIX YELLOW #10; 2 oz IMITATION LEMON FLAVOR

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INGREDIENTS

9 1/2 c Water
10 lb CAKE MIX YELLOW #10
2 oz IMITATION LEMON FLAVOR

Servings

INSTRUCTIONS

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKE MIXES, RECIPE NO. G-G-3. ADD 2 OZ (1/4 CUP) IMITATION LEMON FLAVORING. 2. POUR 7 LB 4 OZ (3 3/4 QT) BATTER INTO EACH GREASED AND FLOURED SHEET PAN. SPRED EVENLY. 3. BAKE 40-50 MINUTES OR UNTIL DONE. 4. COOL; FROST WITH LEMON CREAM FROSTING (RECIPE NO.G-39-4). 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: G01003 SERVING SIZE: 1 PIECE From the (actually used today!). Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 100 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 0.1mg		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.