Instructions: PAN: 18 BY 26-INCH SHEET PAN (2 PANS) TEMPERATURE: 350 F. OVEN

1. PLACE CAKE MIX, BOTH SODA POUCHES, AND PIE FILLING MIX IN MIXER BOWL. BLEND AT LOW SPEED, ABOUT 1 MINUTE. SCRAPE DOWL BOWL.

2. ADD EGGS; BLEND AT LOW SPEED 1 MINUTE. ADD SALAD OIL GRADUALLY WHILE MIXING AT LOW SPEED 2 MINUTES. ADD WATER & LEMON FLAVORING WHILE MIXING; BLEND 3 MINUTES AT LOW SPEED. SCRAPE DOWN BOWL.

3. POUR ABOUT 10 LB 10 OZ (1 1/4 GAL) BATTER INTO EACH GREASED AND FLOURED SHEET PAN.

4. BAKE 40-45 MINUTES OR UNTIL DONE.

5. WHILE CAKE IS STILL WARM, PRICK ENTIRE SURFACE WITH A FORK.

6. PREPARE 1 RECIPE LEMON GLAZE (RECIPE NO. D-46-3); DRIZZLE 3 CUPS GLAZE OVER EACH CAKE.

7. 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 4 1/2 BY 4 1/8- INCHES) MAY BE USED FOR SHEET PANS. POUR 2 QT (4 LB 3 OZ) BATTER INTO EACH PAN.

BAKE 1 HR 15 MIN OR UNTIL DONE. IF CONVECTION OVEN IS USED, BAKE AT 300F., 1 HR 15 MIN ON LOW FAN, OPEN VENT. REMOVE CAKES FROM PANS WHILE STILL WARM; PRICK SURFACE WITH FORK. POUR 1 CP GLAZE OVER EACH PAN. CUT 20 SLICES PER PAN.

3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 35-40 MIN ON LOW FAN, OPEN VENT.

SERVING SIZE: 1 PIECE

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