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

1. USE 10 LB OR 2-NO. 10 CN WHITE CAKE MIX. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

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

3. BAKE 40 TO 50 MINUTES OR FOLLOW NOTE 2.

4. SPREAD ALL OF FILLING OVER ONE COOL SHEET CAKE. PLACE SECOND SHEET CAKE ON TOP OF FILLING. PREPARE ONE HALF (3 QT) RECIPE OF COCONUT BUTTER CREAM FROSTING; RECIPE NO. G-39-3. SPREAD FROSTING ON TOP AND SIDES OF FILLED SHEET CAKE.

5. CUT 5 BY 20.

NOTE:

1. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO.

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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