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Receta Peanut Butter Crunch Cake

Name: Peanut Butter Crunch Cake
Ingredients: 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

de Global Cookbook

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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

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