Frank's Recipes! Cherry Cake Pudding for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Cherry Cake Pudding for 100

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

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

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 quart batter over melted butter in each pan. Drain cherries. Reserve juice; set aside. Spread 2 1/2 quart 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 quart 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.