The best delicious Lemon-filled Cake (mix) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon-filled Cake (mix) recipe today!
Hello my friends, this Lemon-filled Cake (mix) recipe will not disappoint, I promise! Made with simple ingredients, our Lemon-filled Cake (mix) is amazingly delicious, and addictive, everyone will be asking for more Lemon-filled Cake (mix).
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon-filled Cake (mix).
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10 lb CAKE MIX WHITE #10
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
1. USE WHITE CAKE MIX. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.
2. SEE RECIPE CARD G-G-3, GUIDELINES FOR USING CAKE MIXES, FOR MORE
DETAILED INSTRUCTIONS.
3. POUR 3 3/4 QT (7 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.
4. BAKE 40-50 MINUTES OR FOLLOW NOTE 2.
5. USE 4 LB 2 OZ (1 1/2 QT–1/2 NO. 10 CN) RASPBERRY BAKERY FILLING.
SPREAD
FILLING OVER 1 COOLED SHEET CAKE. PLACE SECOND SHEET CAKE ON TOP OF
FILLING.
PREPARE 3/4 RECIPE (1 1/2 GAL) WHIPPED TOPPING (RECIPE NO. K-2). SPREAD
TOPPING ON TOP AND SIDES OF FILLED CAKE.
4. 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: G03002
SERVING SIZE: 1 PIECE
From the Army
Yields
100 Servings
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