Instructions: 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 POWDER, PUDDING, INSTANT, VANILLA. ADD SALAD OIL, FRESH WHOLE EGGS, WATER AND ALMOND FLAVORING. BLEND AT LOW SPEED; SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED 4 MINUTES.

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

3. BAKE 1 HOUR 25 MINUTES OR UNTIL DONE.

4. COOL; CUT 25 SLICES (ABOUT 5/8 INCH THICK) PER LOAF.

NOTE:

1. IN STEP 4, 2 SHEET PANS (18 BY 26-INCH) MAY BE USED. POUR 1 GAL (ABOUT 7 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. IN STEP 5, BAKE 45 TO 50 MINUTES OR UNTIL DONE. IN STEP 6, COOL; CUT 6 BY 9.

NOTE:

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

NOTE:

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

SERVING SIZE: 1 SLICE

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.