Try this Peanut Butter Crunch Cake recipe, or contribute your own.Suggest a better description
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (88g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 4mg||0 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 13.8g|
|Protein 0.4g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 56
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.