xt737p8tf123 https://exploreuk.uky.edu/dips/xt737p8tf123/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Desserts (Cakes, Fillings and Frostings), 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Desserts (Cakes, Fillings and Frostings), 1986 1986 1986 2022 true xt737p8tf123 section xt737p8tf123 G. DESSERTS (CAKES, FILLINGS
AND FROSTINGS)

 

 . G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 0(1)
INDEX

 

Card
No.

Batter Cakes .................... G-G-Z Cakes—Continued .

Cutting Cakes, Guidelines Chocolate, Easy ..............
for .......................... G—G—5 Devil’s Food

High Altitude Baking .......... G-G-8 Gingerbread .................

Scaling Cake Batter, Jelly Roll ....................
Guidelines for ................ G-G-4 Pound .......................

Successful Cake Baking, Spice

Guidelines for ................ G-G-l White .......................
Using Cake Mixes, Yellow .......................

Guidelines for ................ G—G-3 Banana-Filled Layer ---------
Cakes Boston Cream Pie ............

Cheese G-35 Chocolate Cream ............

with Blueberry Topping ,,,,, G-35_3 Coconut ....................
with Cherry Topping ....... G-35-4 Cottage Pudding ------------
with Peach Topping ....... G-35-5 DUtCh Apple ----------------
with Sour CreamTopping . . . G-35-6 Filled (Washington Pie) ......
with Strawberry Topping . . . G-35-7 Fruit Cocktail Upside Down. .
CH-4

 

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 0(1)

 

Card Card
No. No.
Cakes—Continued Cakes (Mixes)--Continued
Yellow--Continued Chocolate Macaroon (Devil’s Food
Marble ..................... G-32-8 and White Cake Mix) --------- G-54
Pineapple Upside Down Devil’s Food .................. G-12-1
Crushed .................. G-29-2 Florida Lemon ............... G-8
Sliced .................... G-29 Fruit Cocktail Upside Down. . . . G-29-5
Cakes (Mixes) Fruit Shortcake ............... G-16-3
Almond Flavored ............. G-lO-l German Chocolate """"""" G‘12'2
Angel FOOd ................... G-l Gingerbread ................. G-17-1

Banana (Banana Cake Mix) ‘ . _ G-6-1 Lemon. . I .................... G-10-3
Banana (Yellow Cake Mix) ' ' _ . G-6 Lemon-Filled ................. G-30-2
Black Walnut ................. G-10-2 Maple Nut -------------------- G-10-4
Carrot ........................ G-13 Marble ----------------------- G‘10‘5
Cheese Cake ............ - ...... G-35-1 Orange """"""""""" G‘10'6
With Blueberry Topping ...... G-35~8 Peanut Butter ................ G-20-1
With Cherry Topping ......... G-35-9 Crunch ..................... G-ZO

with Peach Topping .......... (3—35—10 ‘ Pineapple Upside Down
Pie ......................... G-35-2 Crushed ------------------- G-29-4

Sliced ..................... G-29- 1
(CONTINUED)

 

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 0(2)
INDEX

 

Card
No.

Cakes (Mixes)-Continued Frostings
Pound (Pound Cake Mix) Butter Cream ................ G—39

Almond ..................... Banana G-39_1
Lemon ...................... Chocolate G-39-2
Velvet (Yellow Cake Mix) . . . Coconut G-39-3
Raspberry—Filled ................ Lemon (3-39-4
Spice (Yellow Cake Mix) -------- Maple ..................... G-39-5
Strawberry (White Cake Mix). . . Mocha G-39-6
Strawberry Shortcake (Cake Mix) G-15-1 Orange .................... G—39-7
Biscuit Mix ................ G-16 Brown Sugar G-40
Strawberry-Filled .............. G-30-4 Caramel ..................... G-41
White ........................ G-30-1 Chocolate Chip Fudge G-53
YFHOW Chocolate Glaze .............. G-42
Fillings Chocolate Fudge ............. G-44
Pineapple (Pregelatinized Starch) G-37 Coconut Pecan
Cornstarch Cream Cheese
Prepared Frostings and Frosting Decorator’s
Cakes, Guidelines for ......... G-G-6 French Cream

Peanut Butter Cream .........
CH-4 (OVER)

 

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 0(2)

 

Card
No.

Icing Mixes, Powdered

Chocolate G—50
Chocolate Chip ............. G-50-1
Chocolate Coconut G-50-2
Chocolate Marshmallow . . . . G-50-3
Mocha Cream .............. G-50-4

Vanilla ...................... G—52
Maple Walnut ............. G-52- 1
Orange .................... G-52-2

 

 

 G—G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 1
GUIDELINES FOR SUCCESSFUL CAKE BAKING

. Read through entire recipe.
. Assemble all utensils and baking pans.
1. Preparation of Cake Pans:

(a) Do not use warped or bent baking pans. Use only lightweight sheet pans (weighing about 4 lb)
designed for baking. Shiny metal pans are best for baking cakes.

(b) Prepare pans for baking. If cakes are to be served directly from pans, grease pans with shortening
and dust with flour or spread with Pan Coating (See Note). If cakes are to be removed from pans and
served as layer cakes or as jelly roll, grease and line pans with paper to ensure easy removal.

. Check to make sure oven racks are level and in proper position for baking. Set oven thermostat to temperature
specified in recipe.

. Assemble all ingredients. Use exact ingredients specified in recipe.

1. Preparation and Mixing of Ingredients:

(a) The temperature of ingredients is very important in cake preparation. Shortening should be work-
able, neither too cold nor warm enough to liquefy. In general, all ingredients should be at room
temperature unless recipe specifies otherwise. Water should be cool, and eggs should be removed
from refrigeration 30 minutes before using. Eggs are easier to separate when cold but beat to greater
volume when at room temperature.

(b) Weigh or measure all ingredients accurately. Follow the mixing procedure stated on the recipe card.
DO NOT overbeat or underbeat. The correct length of time for beating at each stage indicated on the
recipe card should be followed very closely.

(c) Whenever instructions are to add dry and liquid ingredients alternately, begin and end with dry
ingredients.

(OVER)

 

 G—G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 1

2. Panning Batter:

(a) Pour the amount of batter specified in the recipe into prepared baking pans. (See Recipe No. G—G—4.)

(b) Spread batter evenly using a spatula.

(c) Batter-filled baking pans should be placed immediately into a preheated oven.

3. Baking:

(a) Space baking pans evenly in oven to allow heat to circulate around each pan. Pans SHOULD NOT
touch each other or sides of oven.

(b) To test for doneness, touch top of cake near the center. If indentation remains, the cake is not done
and should be baked 3 to 5 minutes longer and tested again, or insert a toothpick near center. If clean
when removed, cake is done.

(c) When cakes are done, they should be lightly browned and beginning to shrink from sides of pans.

4. Cooling and Removing from Pans:

(a) Remove baking pans from oven; place on racks away from drafts to cool.

(b) Cool cake in pans 5 to 10 minutes before removing from pans. Remove any paper liners immediately.
Turn cakes right side up to cool.

(c) Sheet cakes may be cooled in pans and frosted, or turned out onto inverted baking pans to cool before
frosting.

(d) Allow cakes to cool thoroughly before frosting. (See Recipe No. G—G—S.)

NOTE: Use 2 lb (41/2 cups) shortening and 1 lb (1 qt) general purpose wheat flour, sifted. Cream shortening and flour
at medium speed in mixer bowl until smooth. (In cold weather, add 2 tbsp salad oil to the flour-shortening
mixture to aid in spreading.)

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 1

ANGEL FOOD CAKE
(Cake Mix)

YIELD: 100 Portions (8 Pans) EACH PORTION: 1 Slice

 

 

PAN SIZE: 16 by 41/2 by 41/8 inch Loaf-Type Pan TEMPERATURE: 350°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Angel Food Cake 8 lb . . . . 1. Prepare mix according to instructions
Mix on container.

2. Pour about 1 1b 8 oz batter evenly
into each ungreased pan. DO NOT
fill more than 2/3 full.

3. Bake 35 to 40 minutes until crust is
golden brown. Invert pans; cool at
least 1 hour.

4. Frost if desired. Cut 13 slices per loaf.

 

 

 

 

 

 

 

NOTE: In Step 3, if convection oven is used, bake at 300°F., 30 to 35 minutes or until golden
brown on low fan, open vent.

CH—4

 

 COLOR ....................
SHAPE AND SIZE ...........
CRUST .....................
TEXTURE ...................

FLAVOR ...................

OUTSIDE APPEARANCE
Peaks ..................

Sag in center ...........
COLOR

Too Dark ..............
Too Light ..............

 

G—G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 2(1)
BATTER CAKES

CHARACTERISTICS OF GOOD QUALITY

Uniform color, light golden brown crust for white or yellow cake. Crusts of dark cakes
may be slightly darker than inside.

Cakes should be slightly rounded on top with even height at sides. Cakes should come
to slightly above top of layer or sheet pans.

Thin tender crust with slight sheen. Flat bubbles may appear on surface and be slightly
darker.

Breaks easily but does not crumble. Moist but not gummy. Light, velvety, fine to
medium walled cells.

Determined by type of cake. Sweet, no off—flavor.

CAUSES FOR POOR QUALITY

Oven too hot. Not enough liquid. Batter overmixed. Pans too close together or too close
to side of oven. Too much flour.

Underbaked. Oven too cool. Too much batter in pan. Too much sugar, shortening, or
leavening. Not enough eggs or flour.

Oven too hot. Too much sugar or milk solids.
Not enough batter in pan, Overmixed or undermixed. Underbaked.

(OVER)

 CRUST
Too Thick ..............
Cracked ...............
Sticky .................

Tough .................

Hard ..................
INSIDE APPEARANCE

Coarse Grain ...........

Tunnels ................
TEXTURE

Too Dry ................

Crumbly ...............
Tough .................

Too Tender ............
Too Heavy .............
EXCESSIVE SHRINKAGE . . . .
OFF FLAVOR ...............
HOLLOW SPOT ON BOTTOM

UNEVENLY BAKED ..........

 

Oven too hot. Overbaked. Pan too deep. Batter overmixed.

Too much flour. Oven too hot. Overmixed.

Underbaked. High humidity. Cake placed in pastry cabinet, refrigerator, or freezer
while still warm.

Overmixed. Oven too cool. Too much flour. Not enough shortening or sugar.
Overbaked. Pan too deep.

Overmixed or undermixed. Oven too cool. Too much leavening.
Undermixed or overmixed. Oven too hot.

Overbaked. Not enough liquid or shortening. Too much flour or leavening. Omission
of eggs.

Not enough shortening. Too much shortening. Too much leavening. Oven too cool.
Undermixed or overmixed. Not enough eggs.

Overmixed. Too much or wrong type of flour. Not enough shortening or sugar. Oven
too hot or too cool.

Batter undermixed.

Too much shortening. Underbaked.

Overmixed. Too much grease in pan. Overbaked. Not enough batter in pan.
Ingredients not measured accurately. Rancid pan grease. Dirty pan.

Not enough liquid. Too much flour. Excess bottom heat in oven. Pan not properly
prepared.

Undermixed or overmixed. Uneven or dented pan. Not panned properly. Hot or cold
spots in oven.

(CONTINUED)

 G—G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 2(2)
BATTER CAKES

FALLS DURING BAKING . . . . Overmixed. Jarred during baking. Oven too cool.

LACKS VOLUME ........... Not enough leavening. Undermixed or overmixed. Not enough batter in pan. Oven too
hot or too cool.

CAKE STICKS TO PAN ...... Pan not properly prepared. Oven too cool. Cake left in pan too long Too much liquid.
Too much sugar.

 

 G—G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 3
GUIDELINES FOR USING CAKE MIXES

. Read and follow instructions on container.

2. Before starting to mix cake:

(a) Assemble utensils and prepare baking pans.

(b) Check to make sure oven racks are level and in proper position for baking. Set oven thermostat to
temperature specified on container.

(c) If making a variation of the basic mix, weigh or measure the ingredients to be added to the basic mix.

. Follow the instructions on the container for mixing the cake. DO NOT UNDERMIX. If using a beater, time the

beating precisely and use the speeds indicated. If beating by hand, use a vigorous beating stroke.

. Follow instructions on the container for baking time. Test for doneness according to Guidelines for Successful

Cake Baking, Recipe No. G—G—l.

. Cool and then frost according to Guidelines for Frosting Cakes, Recipe No. G—G—6.

. If making a variation of a cake mix:

(a) Drain fruit (except applesauce) very well before adding to the cake mix.

(b) Chop fruits and nuts finely.

(c) If fruit juice is to be substituted for part of the liquid, add the fruit juice as part of the last addition of the
liquid.

 

 G—G. DESSERTS (CAKES, FILLINGS, AND F ROSTINGS) No. 4
GUIDELINES FOR SCALING CAKE BATTER

The size baking pan used in developing and standardizing cake recipes is included in the upper left corner of each
recipe card. Other pan sizes may be used.

When using:

9—inch Layer Pan Pour 18 to 20 oz batter into each greased and floured layer pan. Bake 20 to 25
minutes.
For 100 portions: Use 12 layer pans (6—2—layer cakes); cut 16 portions per cake.

16—inch Square Sheet Pan Pour 4 to 6 lb batter into each greased and floured pan. Bake as directed on recipe
card.
For 100 portions: Use 3 pans; out each cake 6 by 6.

16 by 19—inch Baking Pan Pour 4 to 6 lb batter into each greased and floured pan. Bake as directed on recipe

(field range) card.
For 100 portions: Use 3 pans; out each cake 6 by 6.

Loaf Pans (16 by 41/2 by 41/3) Pour about 2 qt batter into each greased and floured pan. Bake 20 to 25 minutes.
For 100 portions: Use 4 pans; out 25 slices per pan.

Cupcakes: Fill each greased and floured or paper lined cup half full with batter. Bake 20 to 25 minutes.
A 100 portion cake recipe will yield 13 dozen cupcakes.

 

 G—G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 5
GUIDELINES FOR CUTTING CAKES

There is a satisfactory method of cutting each kind of cake. The factors to keep in mind are the size and number of
servings and the cutting utensil to be used. The size and number of servings depend upon the size and number of layers
in the cake. A knife with a sharp straight—edged, thin blade is most suitable for cutting batter cakes. To make a clean cut,
and to keep the knife blade free from frosting and cake crumbs, dip the blade into warm water before cutting each portion.

The following diagrams illustrate methods of cutting cakes of various sizes and shapes. The average number of
servings per cake are given.

Round l’un Shccl Pun Squuru Pain

0" — 2 1:1ch cm 18" ‘ 3“" 9" \' 9"

chlil m servings Yield: 54 scn'ings Yield: to servings

Loaf Pan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

16" x 4"
Yield: 35 scrvings

 

 l.

2.

 

G—G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 6
GUIDELINES FOR PREPARING FROSTINGS
AND FROSTING CAKES

FROSTINGS

Frostings should not be so strongly flavored that they detract from the flavor of the cake. Frostings should
complement the flavor of the cake.

If a colored frosting is desired, mix the food coloring with a small amount of the frosting and then add the colored
frosting to the larger amount until the desired color is obtained. Harsh strong colors should never be used except
in small amounts for some specific decoration.

. A butter cream frosting which is too thick can be thinned with a litter water or milk before it is used. Care must

be taken to add the liquid in very small amounts. Butter cream frosting which is too thin can be thickened by

the addition of more powdered sugar. The additional powdered sugar should be mixed into the frosting until the
desired consistency is reached.

(OVER)

 G—G. DESSERTS (CAKES, FILLINGS. AND FROSTINGS) No. 6
FROSTING CAKES

1. Remove loose crumbs and, if necessary, trim the cake. Use a sharp knife to remove any hard or jagged edges.

2. Form layer cakes using two 9-inch layers, or a sheet cake cut in half to form 2 layers, or two sheet cakes put
together.

3. When frosting a layer cake, invert the bottom layer with the top side down. Place the thicker layer on the bottom.
Use a spatula to spread a thin layer of frosting or filling evenly over bottom layer. (Top layer will slip if too much
frosting or filling is used). Cover with the top layer, top side up. Starting from the center and working outward,
spread frosting on the top of the cake: then frost the sides.

 

l Io—ror LAYER SHOULD a: mum: up.
S..— oorrou Luz: SNOULD a: torus"): mun.

 

 

 

4. When frosting cupcakes, spread the specified amount of frosting on the top of the cupcake. DO NOT frost the
sides.

 

 G—G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 7
GUIDELINES FOR FROSTING CAKES

1. Remove loose crumbs and, if necessary, trim the cake. Use a sharp knife to remove any hard or jagged edges.

2. Form layer cakes using two 9—inch layers, or a sheet cake cut in half to form 2 layers, or two sheet cakes put together.

3. When frosting a layer cake, invert the bottom layer with the top side down. Place the thicker layer on the bottom. Use
a spatula to spread a thin layer of frosting or filling evenly over bottom layer. (Top layer will slip if too much frosting

or filling is used). Cover with the top layer, top side up. Starting from the center and working outward, spread frosting
on the top of the cake; then frost the sides.

 

I ].—ror LAYER snouw as means up.
:jo—wrron LAVER snoum a: mayor Dom

 

 

 

4. When frosting cupcakes, spread the specified amount of frosting on the top of the cupcake. Do not frost the sides.

 

 G-G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 8
HIGH ALTITUDE BAKING

Since atmospheric pressure decreases as altitude increases, the requirement for baking soda also decreases.
Bakery mixes are formulated for use at sea level air pressure. A reduction in the soda content of mixes at higher
altitudes is easily accomplished with mixes containing a separate soda packet. If the soda packet is not labeled with
instructions for the amount of soda to be used at different altitudes, use the following as a guide:

2000 feet—use 80% (4/5 of package)
4000 feet—use 88% (2/3 of package)
6000 feet—use 50% (V2 of package)
8000 feet—use 33% (1/3 of package)

When preparing cakes, hot breads, and drop cookies from basic ingredients at high altitudes, quantities of

leavening agents may be adjusted as specified in the table on the back of this card.

Cakes have a tendency to stick to pans at higher altitudes; therefore the pans should be greased and dusted
more heavily than those used at sea level.

Oven temperatures should be increased 25°F. at elevations of 3500 feet or more. The baking time is generally the
same as at sea level; however, care should be taken to avoid overbaking since evaporation rate increases at higher
altitudes.

CH-l (OVER)

 

 Baking powder or baking soda in recipes for cakes, hot breads, and drop cookies prepared at higher altitudes
should be decreased as follows:

 

Amount
Basic Recipe

Amounts to be Used at Higher Attitudes

 

2000 feet

4000 feet

6000 feet

8000 feet

 

1 tbsp

21/2 tsp

2 tsp

1% tsp

1 tsp

 

1% tbsp

1% tbsp

1% tbsp

1 tbsp

2 tsp

 

2 tbsp

1% tbsp

11/3 tbsp

31/3 tsp

21/2 tsp

 

21/3 tbsp

2 tbsp

1% tbsp

1% tbsp

2% tsp

 

3% tbsp

3 tbsp

2% tbsp

2 tbsp

11/3 tbsp

 

4 tbsp

31/3 tbsp

2% tbsp

2% tbsp

1% tbsp

 

4% tbsp

8% tbsp

3 tbsp

2% tbsp

1% tbsp

 

5% tbsp

4% tbsp

3% tbsp

3 tbsp

21/3 tbsp

 

6% tbsp

5% tbsp

4% tbsp

3% tbsp

2% tbsp

 

1/2 cup

6% tbsp

5% tbsp

41/3 tbsp

31/3 tbsp

 

8% tbsp

71/3 tbsp

6 tbsp

4% tbsp

31/3 tbsp

 

9 tbsp

7% tbsp

6% tbsp

5 tbsp

3% tbsp

 

1] tbsp

91/3 tbsp

7% tbsp

6 tbsp

41/3 tbsp

 

3/: cup

5/8 cup

1/3 cup

6% tbsp

5 tbsp

 

1 cup

7A; cup

111/3 tbsp

8% tbsp

6% tbsp

 

 

11/2 cups

 

11/: cups

 

1 cup

 

131/3 tbsp

 

5/3 cup

 

 

 

 G. DESSERTS (CAKES, FILLING, AND FROSTINGS) No. 1
ANGEL FOOD CAKE
(Cake Mix)

 

YIELD: 100 Portions (8 Pans) EACH PORTION: 1 Slice

 

PAN SIZE: 16 by 41/2 by 41/8—inch Loaf—Type Pan TEMPERATURE: 350°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Angel Food Cake 8 lb ..... . Prepare mix according to instructions
Mix on container.

. Pour 2 qt (about 1 lb 8 oz) batter
evenly into each ungreased pan.

. Bake according to instructions on
container. Invert pans; cool at least 1
hour

. Frost if desired. Cut 13 slices per
loaf.

 

 

 

 

 

 

 

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 2
APPLESAUCE CAKE

 

YIELD: 100 Portions (2 Pans) EACH PORTION: 1 Piece

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 375°F. Oven

 

PER—
CENT INGREDIENTS WEIGHTS MEASURES METHOD

22.68 Flour, wheat, 3 lb 4 oz. 3% qt . . . . Sift together flour, baking
general powder, baking soda, cinnamon,
purpose, sifted cloves, salt, and sugar into mixer
.65 Baking powder . 11/2 oz . . . 3% tbsp bowl.
.33 Baking soda . . . 3/1 oz . . . . 1% tbsp
.22 Cinnamon, 1/2 oz . . . . 2 tbsp . . .
ground
.11 Cloves, ground . 1/1 oz . . . . 1 tbsp . . .
.11 Salt ........... 1Aoz.... ltsp....
19.19 Sugar, 21b 12 oz 11/2 qt
granulated

 

 

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Raisins, washed,
drained

Applesauce,
canned

Shortening .....

llb8oz.

31b602.

11b8oz.

41/2 cups .

11/2 qt
(1/2—No.
10 en)

31/3 cups

. Add raisins,

applesauce, and
shortening to dry ingredients.
Beat at low speed 1 minute, then
at medium speed 2 minutes.
Scrape down bowl.

 

 

Eggs, whole . . . .

 

 

11b 12 oz

14 lb 5%

OZ

 

31/2 cups
(18
eggs

 

 

S.

6.

. Add eggs slowly to mixture while

beating at low speed. Scrape
down bowl. Beat at medium speed
3 minutes.

. Pour 1 gal (about 7 lb) batter into

each greased and floured pan.
Bake 35 to 40 minutes or until
done.

Cool; frost if desired. Cut 6 by 9.

 

NOTE: 1. In Step 2, instant applesauce may be used. Mix 11 oz (1/2—No. 21/2 cn) canned instant
applesauce with 11/2 qt cold water; allow to stand 10 minutes before using.
2. Other pan sizes may be used. See Recipe Card G—G—4.

 

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTIN GS) No. 3
APPLESAUCE CAKE
(Cake Mix)

 

YIELD: 100 Portions (2 Pans) EACH PORTION: 1 Piece

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 375°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

Cake Mix, Yellow . 2—No. 10 . Combine Cake Mix, cinnamon,
cn ’ cloves, baking soda, salad oil, and
Cinnamon, ground 2 tbsp . . . water in mixer bowl. Beat at medium
Cloves, ground . . . 1 tbsp . . . speed 3 minutes. Scrape down bowl.
Baking soda ...... 1% tbsp .
Salad oil ......... 1 cup . . . .
Water ............ 1% qt . . .

 

 

Applesauce, . 11/2 qt . Add applesauce; beat at low speed 3
canned (1/2—No. minutes. Scrape down bowl once
10 on) during beating.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Raisins, washed,
drained

 

 

11b8oz.

 

41/2 cups .

 

 

5.
6.

. Fold raisins into batter.

4.

Pour 1 gal (about 7 lb 3 oz) batter into
each greased and floured pan.

Bake 35 to 40 minutes or until done.
Cool; frost if desired. Cut 6 by 9.

 

NOTE: 1. In Step 2, instant applesauce may be used. Mix 11 oz (1/2—No. 21/2 cn) canned instant
applesauce with 11/2 qt cold water; allow to stand 10 minutes before using.
2. Other pan sizes may be used. See Recipe Card G—G—4.

 

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 4

PUMPKIN CAKE

 

YIELD: 100 Portions (2 Pans)

EACH PORTION: 1 Piece

 

PAN SIZE: 18 by 26—inch Sheet Pan

TEMPERATURE: 375°F. Oven

 

PER—
CENT

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

13.75

8.59

Flour, wheat,
general
purpose, sifted

Shortening .....

21b80z.

llbgoz.

21/2qt...

3% cups .

. Cream flour and shortening in

mixer bowl at medium speed 5

minutes.

 

 

20.62

6.88

.34

 

Sugar,
granulated

Flour, wheat,
general
purpose, sifted

Baking soda . . .

 

31b 12 oz

llb4oz.

loz .....

2%qt...

1%qt...

 

21/3 tbsp

 

 

ginger, and salt;

thoroughly.

. Sift together sugar, flour, baking
soda, baking powder, cinnamon,

blend

 

(OVER)

 

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Baking powder .
Cinnamon,
ground
Ginger, ground
Salt ...........

21/202...
1/2oz....

1£102....
1%0z...

5% tbsp
2 tbsp . . .

1 tbsp . . .
2% tbsp

 

Buttermilk .....

31b 12 oz

1%qt...

. Add dry

ingredients and
buttermilk to creamed mixture.
Mix at medium speed 5 minutes.

 

 

Pumpkin,
canned

Eggs, whole . . . .

 

 

31b4oz.

11b 12 oz

18 lb30z

 

11/2 qt

(l%—No.

21/2 on)
31/2 cups

(18

eggS)

 

 

6.

7.

. Combine pumpkin and eggs; add

to batter; mix at medium speed 4
minutes.

. Pour 1 gal (about 9 lb) batter into

each greased and floured pan.
Bake 20 to 25 minutes or until

done.
Cool; frost if desired. Cut 6 by 9.

 

1. In Step 3, 21/3 tbsp vinegar and 1% qt milk may be substituted for buttermilk.
2. Other pan sizes may be used. See Recipe Card G—G—4.

 

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 5

BANANA CAKE

 

YIELD: 100 Portions (2 Pans)

EACH PORTION: 1 Piece

 

PAN SIZE: 18 by 26—inch Sheet Pan

TEMPERATURE: 375°F. Oven

 

PER—
CENT

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

22.07

.85
.14
.14
.64

Flour, wheat,
general
purpose, sifted

Baking powder .

Baking soda . . .

Salt ...........

Milk, nonfat, dry

31b4oz.

20z .....
1/3oz
1/302
11/2oz...

3% qt...

4% tbsp
2% tsp . .
2% tsp . .
4% tbsp

. Sift together

flour, baking
powder, baking soda, salt, and
milk. Set aside for use in Step 4.

 

 

25.46
22.06

11.88

 

Bananas, fresh,
peeled

Sugar,
granulated

Shortening .....

 

31b 12 oz

31b4oz.

11b 12 oz

 

12 to 15
bananas
71/2 cups.

lqt .....

 

 

. Beat bananas in mixer bowl at

high speed until smooth.

. Add sugar and shortening; beat at

medium speed until light and
fluffy.

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS

MEASURES

METHOD

 

. Add dry ingredients gradually

while beating at low speed;
continue to beat at low speed 1
minute or until blended. Scrape
down bowl; beat at low speed 2
minutes.

 

 

Eggs, whole... . 1 lb 8 oz.

Water ......... 14 oz....
Vanilla ........ 11/2 oz . . .

 

 

141b
11%

OZ

 

 

 

.Combine eggs, water, and

vanilla; add slowly to mixture;
beat at low speed until blended.
Beat at medium speed 3 minutes.

. Pour 1 gal (about 7 lb 3 oz) batter

into each greased and floured
pan.

7. Bake 25 minutes or until done.
8.

Cool; frost if desired. Cut 6 by 9.

 

NOTE: 1. In Step 2, 5 lb 12 oz bananas A.P. will yield 3 lb 12 oz peeled bananas. Bananas must

be fully ripened.

2. Other pan sizes may be used. See Recipe Card G—G—4.

 

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTIN GS) N o. 6

BANANA CAKE
(Cake Mix)

YIELD: 100 Portions (2 Pans) EACH PORTION: 1 Piece
PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 350°F. Oven
INGREDIENTS WEIGHTS MEASURES METHOD

 

 

 

 

Bananas, fresh, 3 1b 12 oz 12 to 15 1. Beat bananas in mixer bowl at high
peeled bananas speed about 1 minute until smooth.

Cake Mix, yellow . . . 2-No. 10 on 2. Add Cake Mix, contents of both soda
Salad oil ........ . . . . 1 cup . . . pouches, salad oil and water to

 

Water .......... 2 cups . . bananas. Beat at low speed 3
minutes. Scrape down bowl.

Water ............ 2 cups. . . . 3. Add water gradually While mixing
at low Speed about 1 minute. Scrape
down bowl. Beat at medium speed
3 minutes.

4. Pour 41/4 qt (about 8 lb 1 oz) batter
into each greased and floured pan.

5. Bake 45 to 50 minutes or until done.

6. Cool; frost if desired. Cut 6 by 9.

(OVER)

 

 

 

 

 

 

 

 

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 6

NOTE: 1. In Stepi 1, 5 1b 8 oz bananas A.P. will yield 3 1b 12 oz bananas. Bananas must be fully
ripene .
2. Other pan sizes may be used. See Recipe No. G-G-4.
3. In Step 5, if convection oven is used, bake at 800°F., 35 to 40 minutes or until done on
low fan, open vent.

VARIATION
1. BANANA CAKE (BANANA CAKE MIX): Omit Steps 1 through 5. Use 10 lb or 2-5 1b pg
Banana Cake Mix. Prepare according to instructions on container. See Recipe No. G-G-3,
Guidelines for Using Cake Mixes, for more detailed instructions. Follow Step 6.

 

 BROWN SUGAR CAKE

G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 7

 

YIELD: 100 Portions (2 Pans)

EACH PORTION: 1 Piece

 

PAN SIZE: 18 by 26—inch Sheet Pan

TEMPERATURE: 375°F. Oven

 

PER—
CENT

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

25.44

.60
1.20
2.39

Flour, wheat,
general
purpose, sifted

Salt ...........

Baking powder .

Milk, nonfat, dry

41b .....

11/20z...
3oz .....
6oz .....

lgal....

21/3 tbsp

6% tbsp
11/; cups .

. Sift together flour, salt, baking

powder, and milk; set aside for
use in Step 3.

 

 

25.44

6.36
.40
.40

 

Sugar, brown,
packed
Water .........
Vanilla ........
Maple flavoring

 

41b .....

 

2%qt...

20ups...
2tbsp...
2tbsp...

. Blend brown sugar, water, vanilla,
and maple flavoring in mixer
bowl at low speed until smooth.

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Shortening ..... 1 lb 14 oz 4% cups . . Add dry ingredients, shortening,
Water ......... 1 lb 5 oz. 2% cups and water to sugar mixture. Beat
at low speed 1 minute or until
blended; continue beating at
medium speed 2 minutes. Scrape
down bowl.

 

Eggs, Whole . . . . . Combine eggs and water; add

slowly to mixture, While beating at

Water ......... . low speed. Scrape down bowl.

Beat at medium speed 3 minutes.

. Pour 1 gal (about 7 lb 10 oz)

batter into each greased and
floured pan.

6. Bake 30 to 35 minutes or until

done.
7. Cool; frost if desired. Cut 6 by 9.

 

 

 

 

 

 

 

 

NOTE: Other pan sizes may be used. See Recipe Card G—G—4.

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 8
FLORIDA LEMON CAKE

 

YIELD: 100 Portions (2 Pans)

EACH PORTION: 1 Piece

 

PAN SIZE: 18 by 26-inch Sheet Pan

TEMPERATURE: 350°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Cake Mix, yellow. . . .
Pie Filling, prepared
mix, lemon flavored

101b .....
11b5oz..

2-No. 10 on
1/4-No. 10
en

1. Place Cake Mix, contents of both

soda pouches, and pie filling in
mixer bowl. Blend at low speed
1 minute.

 

 

Eggs, whole ........

Salad oil ...........
Water .............
Flavoring, lemon. . .

 

 

1 qt (20
eggs)

2 qt ......

2 qt ......

3 tbsp. . . .

 

 

. Add eggs; blend at low speed 1

minute. Add salad oil gradually
while mixing at low speed 2 min-
utes. Add water and lemon flavor-
ing while mixing; blend 3 minutes
at low speed. Scrape down bowl.

. Pour about 10 1b 10 oz (11/4 gal)

batter into each greased and
floured sheet pan.

. Bake 40 to 45 minutes or until

done.

. While cake is still warm, prick

entire surface with a fork.

 

(OVER)

 

 

 G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 8
INGREDIENTS WEIGHTS MEASURES METHOD

 

 

. Prepare 1 recipe Lemon Glaze
(Recipe No. D-46-3); drizzle
3 cups glaze over each cake.

. Cut 6 by 9.

 

 

 

 

 

 

 

NOTE: 1. 10 lb yellow cake mix in other size containers may be used.
2. In Step 3, 5 loaf type pans (16 by 41/2 by 41/8-inches) may be used for sheet pans.
Pour 2 qt (4 1b 3 oz) batter into each pan. Bake 1 hour 15 minutes or until done.
If convection oven is used, bake at 300°F., 1 hour 15 minutes on low fan, open

vent. Remove cakes from pans while still warm; prick surface with fork. Pour 1
cup glaze over each pan. Cut 20 slices per pan.

. In Step 4, if convection oven is used, bake at 300°F., 35 to 40 minutes on low fan,
open vent.

 

 CHOCOLATE CAKE

G. DESSERTS (CAKES, FILLINGS, AND FROSTINGS) No. 9(1)

 

YIELD: 100 Portions (2 Pans)

EACH PORTION: 1 Piece

 

PAN SIZE: 18 by 26—inch Sheet Pan

TEMPERATURE: 350°E Oven

 

PER-
CENT

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

 

17.83

28.23
.65
.74
.19

8.17
2.97

 

Flour, wheat,
general purpose.
sifted

Sugar, granulated . .

Baking powder .....
Baking soda .......
Cocoa .............
Milk, nonfat, dry . . .

 

31b ......

41b1202
l%oz....

1/2oz .....
11b602.

3qt ......

101/2 cups
2% tbsp . .
4% tbsp . .
3% tsp . . .
1% qt . . . .
13/4 cups .

 

 

. Sift together flour,
sugar, salt, baking
powder, baking soda,
cocoa, and milk into
mixer bowl.

 

 

 

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Shortening .....
Water .........

llb602.
21b8oz.

3cups...
1%qt...

. Add shortening and water to dry

ingredients. Beat at low speed 1
minute or until blended; continue
beating at medium speed 2
minutes. Scrape down bowl.

 

 

 

Eggs, whole . . . .

Water .........
Vanilla ........

 

161b13%

OZ

 

31/2 cups
(18
eggs

21/2 cups .

2 tbsp . . .

 

 

.Combine eggs, wat