2 1/4 qt WATER
8    EGGS SHELL
10 lb CAKE MIX YELLOW #10
1 3/8 lb DSRT PWD VANILLA
2 c  SALAD OIL; 1 GAL
2 oz FLAVORING MAPLE

PAN: 16 BY 4 1/2 BY 4 1/8 INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN
:

1. COMBINE YELLOW CAKE MIX AND CANNED DESSERT POWDER, PUDDING, INSTANT,
VANILLA. ADD SALAD OIL, FRESH WHOLE EGGS, WATER AND ALMOND FLAVORING.
BLEND AT LOW SPEED; SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED 4 MINUTES.

2. POUR 2 1/2 QT BATTER INTO EACH PAN.

3. BAKE 1 HOUR 25 MINUTES OR UNTIL DONE.

4. COOL; CUT 25 SLICES (ABOUT 5/8 INCH THICK) PER LOAF.
:

NOTE: 1. IN STEP 4, 2 SHEET PANS (18 BY 26-INCH) MAY BE USED. POUR 1
GAL (ABOUT 7 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. IN STEP
5, BAKE 45 TO 50 MINUTES OR UNTIL DONE. IN STEP 6, COOL; CUT 6 BY 9.

NOTE: 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F., 1 HOUR
5 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

NOTE: 3. IF DESIRED, SIFTED POWDERED SUGAR MAY BE SPRINKLED ON TOP OF
SLIGHTLY WARM CAKES.

G02102

SERVING SIZE: 1 SLICE

From the
,