INGREDIENTS:3 cups cool water
1, 5-lb. box devil’s food cake mix
4 cups cool water
5 lbs. cherry pie filling
8 cups whipped cream
1 cup sliced almonds, toastedDIRECTIONS:1. Pour 3 cups of cool water into mixer bowl; add cake mix. Mix at medium speed using a paddle for 1 minute.
2. Add 4 cups of cool water gradually over 1 minute while mixing at low speed. Scrape bowl and paddle. Mix at low speed for 2 minutes.
3. Scale batter into an lightly oiled and floured 18 x 26 sheet pan. Bake at 300°F in a convection oven for 20-30 minutes.
4. Cool cake; spread cherry pie filling evenly over cake. Pipe whipped cream over cake using pastry bag. Garnish with toasted almonds.
*Keep remaining cake refrigerated.SERVINGS:1, 18 x 26 inch sheet cakeFrom:Paul Ladoucer, Executive Chef, Canteen CorporationPHOTO CREDIT:Photo Credit: RICH PRODUCTS
