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 PULVERISATION, PUD, TRICE,
VANILLA. ADD SALAD OIL, FRESH WHOLE EGG, WATER AND ALMOND FLAVOURING.
BLEND AT LOW SWIFTNESS; SCRAPE DOWN ROLL; BEAT AT MEDIUM VELOCITY 4 PROCEEDINGS.

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

3. BROIL 1 HR 25 MINUTES OR UNTIL THROUGH.

4. NERVELESS; CUT 25 SLICES (ROUGHLY 5/8 INCH THICK) PER LURK.
:

BILLET: 1. IN TONE 4, 2 SHEET PANS (18 BY 26-EDGE) MAY BE USED. TEEM 1
GAL (ALMOST 7 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. IN STEP
5, BROIL 45 TO 50 MINUTES OR UNTIL THROUGH. IN TONE 6, COOLHEADED; CUT 6 BY 9.

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

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

Recipe Act: G02102

SERVING SIZING: 1 SLICING