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Receta Cherry Cake Pudding (Mix)
by Global Cookbook

Cherry Cake Pudding (Mix)
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Ingredientes

  • 2 quart JUICE, CHERRY RESERVED
  • 1 lb BUTTER PRINT SURE
  • 7 1/2 lb CAKE MIX WHITE #10
  • 3 lb SUGAR, GRANULATED 10 LB

Direcciones

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
  2. POUR 1 C. MELTED BUTTER Or possibly MARGARINE IN EACH PAN. SPREAD OVER BOTTOM PAN.
  3. FOLLOW DIRECTION ON CONTAINER.
  4. POUR ABOUT 2 Quart BATTER OVER MELTED BUTTER IN EACH PAN.
  5. DRAIN CHERRIES. RESERVE JUICE FOR USE IN STEP 6. SPREAD 2 1/2 Quart CHERRIES OVER BATTER IN EACH PAN.
  6. COMBINE SUGAR, CHERRY JUICE, AND RED FOOD COLORING; BRING TO A BOIL; IMMEDIATELY POUR OVER BATTER (ABOUT 1 1/2 Quart PER PAN).
  7. BAKE FOR 30 TO 40 Min Till LIGHT BROWN.
  8. SERVING SIZE: 1/2 C.