Pan: 18 By 26-Inch Sheet Pan (2 Pans) Temperature: 350 F. Oven

1. Place Cake Mix, Both Soda Pouches, And Pie Filling Mix In Mixer Bowl. Blend At Low Speed, About 1 Minute. Scrape Dowl Bowl.

2. Add Eggs; Blend At Low Speed 1 Minute. Add Salad Oil Gradually While Mixing At Low Speed 2 Minutes. Add Water & Lemon Flavoring While Mixing; Blend 3 Minutes At Low Speed. Scrape Down Bowl.

3. Pour About 10 Lb 10 Oz (1 1/4 Gal) Batter Into Each Greased And Floured Sheet Pan.

4. Bake 40-45 Minutes Or Until Done.

5. While Cake Is Still Warm, Prick Entire Surface With A Fork.

6. Prepare 1 Recipe Lemon Glaze (Recipe No. D-46-3); Drizzle 3 Cups Glaze Over Each Cake.

7. Cut 6 By 9.

2. In Step 3, 5 Loaf Type Pans (16 By 4 1/2 By 4 1/8- Inches) May Be Used For Sheet Pans. Pour 2 Qt (4 Lb 3 Oz) Batter Into Each Pan. Bake 1 Hr

15 Min Or Until Done. If Convection Oven Is Used, Bake At 300F., 1 Hr 15 Min

On Low Fan, Open Vent. Remove Cakes From Pans While Still Warm; Prick Surface With Fork. Pour 1 Cp Glaze Over Each Pan. Cut 20 Slices Per Pan.

3. In Step 4, If Convection Oven Is Used, Bake At 300 F., 35-40 Min On Low Fan, Open Vent.