Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKES MIXES, RECIPE NO. G-G-3. DURING LAST 2 MINUTES, OF MIXING, ADD 1 LB (1 QT) CHOPPED UNSALTED NUTS AND 2 OZ

(1/4 CUP) IMITATION MAPLE FLAVORING.

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

3. BAKE 40-50 MINUTES OR UNTIL DONE.

4. COOL; FROST WITH BUTTER CREAM FROSTING (RECIPE NO.G-39).

5. CUT 6 BY 9.

NOTE:

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

2. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 35 MINUTES OR UNTIL DONE, ON LOW FAN, OPEN VENT.

SERVING SIZE: 1 PIECE

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