Cake Batter
Water, cool (approx. 72°F) 3 lb 8 oz 7 cups
Gold Medal™ ZT Yellow Cake Mix (11152) 5 lb 1 box
Assembly and Finishing
Filling, lemon, prepared 7 lb 8 oz 11 1/4 cups
Blueberries, fresh 2 lbs 6 cups
Whipped topping, frozen, thawed 4 lbs 26 cups
Strawberries, fresh, whole 12 each
Chocolate shavings, semisweet 6 oz 1 cup
Apricot glaze, prepared 6 oz 3/4 cup



Cake Batter

Prepare cake mix according to package directions.
Deposit total amount of batter into greased and parchment-lined full sheet pan. 


Convection Oven*    300°F    27-32 minutes
Standard Oven         350°F    30-35 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 15 minutes of baking. 

Assembly and Finishing

1. Cut cake 4x8 inches to equal 12 individual cake bars. 
2. Slice each cake bar in half horizontally.
3. Add 4 oz lemon filling to each bottom layer, and spread evenly.
4. Arrange 1/4 cup blueberries on top of lemon filling.
5. Place top piece of cake on filling and blueberries.
6. Frost the entire bar with 4.25 oz of whipped topping.
7. Pipe a border using 1 oz of whipped topping using a shell tube #22 on each cake.
8. Add 6 oz lemon filling on top cake layer, and spread evenly within whipped topping border.
9. Arrange 1/4 cup blueberries on top of lemon filling.
10. Add 1 whole strawberry fan to top of each cake bar.
11. Garnish sides of each cake bar with 0.5 oz chocolate shavings.
12. Brush fruit with 1 tablespoon warm apricot glaze.


Formulation courtesy of General Mills Convenience & Foodservice