PAN: 18 BY 26-INCH SHEET PAN; TEMPERATURE: 350 F. OVEN
54 SERVINGS PER PAN;
PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.
2
POUR 7 LB 4 OZ (3.75 QT) BATTER INTO EACH GREASED AND FLOURED SHEET PAN. SPREAD EVENLY.
3
BAKE 40-50 MINUTES OR UNTIL DONE.
4
COOL COMPLETELY; FROST WITH LEMON CREAM FROSTING.
LEMON BUTTER CREAM FROSTING (RECIPE # G 022 04):
A. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY.
B. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED BUTTER
OR MARGARINE.
C. ADD GRATED LEMON RIND AND LEMON JUICE WHILE MIXING AT LOW SPEED; ADD JUST
ENOUGH WATER TO OBTAIN A SPREADING CONSISTENCY. SCRAPE DOWN BOWL.
BEAT AT MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL MIXTURE IS LIGHT AND WELL
BLENDED.
5
CUT 6 BY 9.
CONVECTION OVEN: BAKE AT 300 F(LOW FAN - OPEN VENT) 30 TO 35 MINUTES OR UNTIL DONE.
