Upside Down Cake               G.Desserts (Cakes, Filling, and Frostings) No.029
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|Yield:  100 Portions                                     Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan                          Temp.: 375 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Fruit Cocktail      |          |Variable  | 1. Drain fruit well. Set aside    |
|                    |          |          |    for use in Step 3.             |
|--------------------|----------|----------|-----------------------------------|
|Margarine           |  1LB  8OZ| 3.00 Cup | 2. Pour 1 1/2 cups butter or mar- |
|Sugar, Brown, #10   |  3LB     | 2.00 Qrt |    garine in each pan. Sprinkle 1 |
|                    |          |          |    qt brown sugar evenly over the |
|                    |          |          |    butter or margarine.           |
|                    |          |          | 3. Arrange fruit evenly over mix- |
|                    |          |          |    ture in each pan; set aside    |
|                    |          |          |    for use in Step 5.             |
|--------------------|----------|----------|-----------------------------------|
|Yellow Cake         | 11LB  2OZ| 5.50 Qrt | 4. Prepare 3/4 recipe for Yellow  |
|                    |          |          |    Cake (Recipe No. G-32 or       |
|                    |          |          |    G-33).                         |
|                    |          |          | 5. Pour 2 3/4 qt (about 5 lb 9oz) |
|                    |          |          |    batter evenly over fruit in    |
|                    |          |          |    each pan.                      |
|                    |          |          | 6. Bake 40 to 45 minutes or until |
|                    |          |          |    done.                          |
|                    |          |          | 7. Turn cakes from pans while     |
|                    |          |          |    still hot.                     |
|                    |          |          | 8. Cut 6 by 9. Serve fruit side   |
|                    |          |          |    up.                            |
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