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Name: Peanut Butter Crunch Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 1 3/4 lb BUTTER PRINT SURE; 9 1/2 c Water; 2 lb SUGAR; GRANULATED 10 LB; 10 lb CAKE MIX YELLOW #10; 12 oz All Purpose Flour; 1 3/4 lb PEANUT BUTTER #2 1/2

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INGREDIENTS

1 3/4 lb BUTTER PRINT SURE
9 1/2 c Water
2 lb SUGAR; GRANULATED 10 LB
10 lb CAKE MIX YELLOW #10
12 oz All Purpose Flour
1 3/4 lb PEANUT BUTTER #2 1/2

Servings

INSTRUCTIONS

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 G Internet, G Internet.

NOTES

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Peanut Butter Crunch Cake

1 3/4 lb BUTTER PRINT SURE
9 1/2 c Water
2 lb SUGAR; GRANULATED 10 LB
10 lb CAKE MIX YELLOW #10
12 oz All Purpose Flour
1 3/4 lb PEANUT BUTTER #2 1/2

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 <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 100 Servings

Calories: 56
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.

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Calories per serving: 56

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