Peanut butter crunch cake

100 Servings

Ingredients

Quantity Ingredient
9½ cup WATER
1¾ pounds BUTTER PRINT SURE
10 pounds CAKE MIX YELLOW #10
12 ounces FLOUR GEN PURPOSE 10LB
2 pounds SUGAR; GRANULATED 10 LB
1¾ pounds PEANUT BUTTER #2 1/2

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :

1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKE MIXES (RECIPE NO. G-G-3).

2. POUR 2⅔ QT (5 LB) BATTER INTO EACH GREASED AND FLOURED PAN.

RESERVE REMAINING BATTER FOR USE IN STEP 5.

3. COMBINE FLOUR, SUGAR, PEANUT BUTTER AND BUTTER OR MARGARINE; MIX AT LOW SPEED UNTIL WELL BLENDED.

4. DOT AN EQUAL QUANTITY OF PEANUT BUTTER MIXTURE EVENLY OVER BATTER IN EACH PAN.

5. SPREAD REMAINING CAKE BATTER (1 ⅓ QT-ABOUT 2 LB 8 OZ) EVENLY OVER PEANUT BUTTER MIXTURE IN EACH PAN.

6. BAKE 40 TO 45 MINUTES.

7. COOL. CUT 6 BY 9.

Recipe Number: G02000

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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