2 qt JUICE; CHERRY RESERVED
12 7/8 lb -
1 lb BUTTER PRINT SURE
7 1/2 lb CAKE MIX WHITE #10
3 lb SUGAR; GRANULATED 10 LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN

1. POUR 1 CUP MELTED BUTTER OR MARGARINE IN EACH PAN. SPREAD OVER
BOTTOM PAN.

2. FOLLOW DIRECTION ON CONTAINER.

3. POUR ABOUT 2 QT BATTER OVER MELTED BUTTER IN EACH PAN.

4. DRAIN CHERRIES. RESERVE JUICE FOR USE IN STEP 6. SPREAD 2 1/2 QT
CHERRIES OVER BATTER IN EACH PAN.

5. COMBINE SUGAR, CHERRY JUICE, AND RED FOOD COLORING; BRING TO A BOIL;
IMMEDIATELY POUR OVER BATTER (ABOUT 1 1/2 QT PER PAN).

6. BAKE FOR 30 TO 40 MINUTES UNTIL LIGHT BROWN.

J01801

SERVING SIZE: 1/2 CUP

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