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Receta Peanut Butter Crunch Cake
by Global Cookbook

Peanut Butter Crunch Cake
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  Raciónes: 12

Ingredientes

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

Direcciones

  1. 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 Quart (5 LB) BATTER INTO EACH GREASED AND FLOURED PAN.
  3. RESERVE REMAINING BATTER FOR USE IN STEP 5.
  4. COMBINE FLOUR, SUGAR, PEANUT BUTTER AND BUTTER Or possibly MARGARINE; MIX AT LOW SPEED Till WELL BLENDED.
  5. DOT AN EQUAL QUANTITY OF PEANUT BUTTER Mix Proportionately OVER BATTER IN EACH PAN.
  6. SPREAD REMAINING CAKE BATTER (1 1/3 Quart-ABOUT 2 LB 8 Ounce) Proportionately OVER PEANUT BUTTER Mix IN EACH PAN.
  7. BAKE 40 TO 45 Min.
  8. Cold. CUT 6 BY 9.
  9. SERVING SIZE: 1 PIECE