The best delicious Maple Nut Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Maple Nut Cake recipe today!
Hello my friends, this Maple Nut Cake recipe will not disappoint, I promise! Made with simple ingredients, our Maple Nut Cake is amazingly delicious, and addictive, everyone will be asking for more Maple Nut Cake.
What Makes This Maple Nut Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Maple Nut Cake.
Ready to make this Maple Nut Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
9 1/2 c WATER
10 lb CAKE MIX YELLOW #10
1 lb NUTS MIX SHELL #10
2 oz FLAVORING MAPLE
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 Army
Yields
100 Servings
Leave a Reply