Florida Lemon Cake
By: Anonymous
Published: Saturday, December 12, 2009 - 12:43am

Ingredients




2 quarts WATER
20 EGGS SHELL
10 pounds CAKE MIX YELLOW #10
4 pounds SALAD OIL, 1 GAL
3 tablespoons IMITATION LEMON FLAVOR

Preparation

1 PAN: 18 BY 26-INCH SHEET PAN (2 PANS) TEMPERATURE: 350 F. OVEN 2 1. PLACE CAKE MIX, BOTH SODA POUCHES, AND PIE FILLING MIX IN MIXER BOWL. BLEND AT LOW SPEED, ABOUT 1 MINUTE. SCRAPE DOWL BOWL. 3 2. ADD EGGS; BLEND AT LOW SPEED 1 MINUTE. ADD SALAD OIL GRADUALLY WHILE MIXING AT LOW SPEED 2 MINUTES. ADD WATER & LEMON FLAVORING WHILE MIXING; BLEND 3 MINUTES AT LOW SPEED. SCRAPE DOWN BOWL. 4 3. POUR ABOUT 10 LB 10 OZ (1 1/4 GAL) BATTER INTO EACH GREASED AND FLOURED SHEET PAN. 5 4. BAKE 40-45 MINUTES OR UNTIL DONE. 6 5. WHILE CAKE IS STILL WARM, PRICK ENTIRE SURFACE WITH A FORK. 7 6. PREPARE 1 RECIPE LEMON GLAZE (RECIPE NO. D-46-3); DRIZZLE 3 CUPS GLAZE OVER EACH CAKE. 8 7. CUT 6 BY 9. 9 NOTE: 10 1. 10 LB YELLOW CAKE MIX IN OTHER SIZE CONTAINERS MAY BE USED. 11 2. IN STEP 3, 5 LOAF TYPE PANS (16 BY 4 1/2 BY 4 1/8- INCHES) MAY BE USED FOR SHEET PANS. POUR 2 QT (4 LB 3 OZ) BATTER INTO EACH PAN. 12 BAKE 1 HR 15 MIN OR UNTIL DONE. IF CONVECTION OVEN IS USED, BAKE AT 300F., 1 HR 15 MIN ON LOW FAN, OPEN VENT. REMOVE CAKES FROM PANS WHILE STILL WARM; PRICK SURFACE WITH FORK. POUR 1 CP GLAZE OVER EACH PAN. CUT 20 SLICES PER PAN. 13 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 300 F., 35-40 MIN ON LOW FAN, OPEN VENT. 14 SERVING SIZE: 1 PIECE