Peanut Butter Crunch Cake

Peanut Butter Crunch Cake Ingredients

9 1/2 c WATER	12 oz FLOUR GEN PURPOSE 10LB
1 3/4 lb BUTTER PRINT SURE	2 lb SUGAR; GRANULATED 10 LB
10 lb CAKE MIX YELLOW #10	1 3/4 lb PEANUT BUTTER #2 1/2

Instructions for Peanut Butter Crunch Cake

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 2 2/3 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 1/3 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 (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter

Flour

Peanut Butter

Sugar

for flavor and categorization

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