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

1. USE WHITE CAKE MIX. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. SEE RECIPE CARD G-G-3, GUIDELINES FOR USING CAKE MIXES, FOR MORE DETAILED INSTRUCTIONS.

3. POUR 3 3/4 QT (7 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN.

4. BAKE 40-50 MINUTES OR FOLLOW NOTE 2.

5. USE 4 LB 2 OZ (1 1/2 QT-1/2 NO. 10 CN) RASPBERRY BAKERY FILLING.

SPREAD FILLING OVER 1 COOLED SHEET CAKE. PLACE SECOND SHEET CAKE ON TOP OF FILLING. PREPARE 3/4 RECIPE (1 1/2 GAL) WHIPPED TOPPING

(RECIPE NO. K-2). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE.

4. CUT 5 BY 20.

NOTE:

1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO G-G-4.

2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.

SERVING SIZE: 1 PIECE

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