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 oz FLOUR GEN PURPOSE 10LB; 2 lb SUGAR; GRANULATED 10 LB; 1 3/4 lb PEANUT BUTTER #2 1/2

CATEGORY	CUISINE	TAG	YIELD
Grains			100	Servings

INGREDIENTS

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

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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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