Pan: 18 By 26-Inch Sheet Pan Temperature: 375 F. Oven

1. Use White Cake Mix. Prepare According To Instructions On Container.

2. See Recipe Card G-G-3, Guidelines For Using Cake Mixes, For More Detailed Instructions.

3. Pour 3 3/4 Qt (7 Lb 4 Oz) Batter Into Each Greased And Floured Pan.

4. Bake 40-50 Minutes Or Follow Note 2.

5. Use 4 Lb 2 Oz (1 1/2 Qt-1/2 No. 10 Cn) Raspberry Bakery Filling. Spread

Filling Over 1 Cooled Sheet Cake. Place Second Sheet Cake On Top Of Filling.

Prepare 3/4 Recipe (1 1/2 Gal) Whipped Topping (Recipe No. K-2). Spread Topping On Top And Sides Of Filled Cake.

4. Cut 5 By 20.

2. In Step 5, If Convection Oven Is Used, Bake At 300 F., 25-35 Minutes Or Until Done On Low Fan, Open Vent.