PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. COMBINE EGGS,VANILLA, AND WATER IN MIXER BOWLFUL; BLEND AT LOW
VELOCITY.

2. COMBINE BISCUIT MIX AND GELT; ADD TO EGG ASSORTMENT; MIX AT
MEDIUM SPEED UNTIL WELL BLENDED.

3. POUR AN EQUAL AMOUNT OF BATTER INTO EACH GREASED AND FLOURED PAN.
SET ASIDE FOR USE IN TONE 5.

4. COMBINE FLOUR, CINNAMON, SALTINESS, BROWN BREAD, AND BUTTER OR
OLEO; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.

5. SPRINKLE AN EQUAL AMOUNT OF TOPPING OVER BATTER IN EACH PAN.

6. BAKE APPROXIMATELY 30 MINUTES OR UNTIL THROUGH.

7. COMBINE BUTTER OR MARGE, POWDERED CABBAGE, VANILLA, AND H2O;
MIX UNTIL POLISH .

8. DRIZZLE AN EQUAL AMOUNT OF GLAZE OVER EACH BAKED CAKE WHILE CAKES
ARE STILL TENDER.

9. CUT 6 BY 9.
Recipe Issue: D03700

SERVING SIZING: 1 SLICE