"PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN DRAIN FRUIT WELL. SET ASIDE FOR USE IN STEP POUR 1 1/2 CUPS BUTTER OR MARGARINE IN EACH PAN. SPRINKLE 1 QT BROWN SUGAR EVENLY OVER THE BUTTER OR MARGARINE. ARRANGE FRUIT EVENLY OVER MIXTURE IN EACH PAN; SET ASIDE FOR USE IN STEP PREPARE YELLOW CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE RECIPE CARD G00003, GUIDELINES FOR USING CAKE MIXES, FOR MORE DETAILED INSTRUCTIONS. POUR 2 3/4 QT (ABOUT 5 LB 9 OZ) BATTER EVENLY OVER FRUIT IN EACH PAN. BAKE 40 TO 45 MINUTES OR UNTIL DONE. TURN CAKES FROM PANS WHILE STILL HOT. CUT 6 BY SERVE FRUIT SIDE UP. NOTE: PANS MAY BE GREASED AND LINED WITH PAPER TO FACILITATE REMOVAL OF CAKE. NOTE: IF BROWN SUGAR IS HARD, COMBINE SUGAR, BUTTER OR MARGARINE AND 1 CUP FRUIT JUICE; MELT AT LOW HEAT. DIVIDE MIXTURE EVENLY BETWEEN PANS; PROCEED WITH STEP NOTE: IF DESIRED, IN RECIPE NO. G03200, STEP 2, 3 1/3 CUPS LIGHT FRUIT SYRUP OR 1 2/3 CUPS HEAVY OR EXTRA HEAVY FRUIT SYRUP COMBINED WITH 1 2/3 CUPS WATER MAY BE USED. IN RECIPE NO. G01000, STEP 1, 7 1/8 CUPS LIGHT FRUIT SYRUP OR 3 1/2 CUPS HEAVYOR EXTRA HEAVY SYRUP COMBINED WITH 3 5/8 CUPS WATER MAY BE USED. NOTE: IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 25 TO 30 MINUTES OR UNTIL DONE, ON LOW FAN WITH OPEN VENT. NOTE: OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G- Recipe Number: G02901 SERVING SIZE: 1 PIECE From the (actually used today!). Downloaded from G Internet, G Internet."