Recipe#407

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. Oven

INGREDIENTS

2 cups (1 lb) butter or margaine, melted
3 qt. (3 lb) flour, wheat, hard, sifted
2 1/4 qt. (4 lb) sugar, granulated
1 1/8 cups (5 oz) milk, nonfat, dry
4 tbsp. (1 3/4 oz) baking powder
2 tsp. salt
5 1/2 cups water
6 qt. (2-No. 10 cn) cherries, red tart, pitted
1 3/4 qt. (3 lb) sugar, granulated
2 qt. juice, cherry
2 tsp. food coloring, red

INSTRUCTIONS

Pour 1 cup melted buffer or margarine in each pan. Spread over bottom of pan. Sift together flour, sugar, nonfat dry milk, baking powder and salt. Add water to dry ingredients; mix only until smooth. Pour about 2 qt batter over melted butter in each pan. Drain cherries. Reserve juice; set aside. Spread 2 1/2 qt cherries over batter in each pan. Combine sugar, cherry juice and red food coloring; bring to a boil and immediately pour over batter (about 1 1/2 qt per pan). Bake for 30 to 40 minutes until light brown.

NOTE: Other types of milk may be substituted for nonfat dry milk and water.