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
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 Army
Yields
100 Servings
