Peanut Butter Cake (cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 9 1/2 | c | WATER |
| 10 | lb | CAKE MIX YELLOW #10 |
| 2 1/2 | lb | PEANUT BUTTER #2 1/2 |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATUE: 375 F. OVEN : PREPARE CAKE MIX ACCORDING TO INSTRUCTION ON CONTAINER. ADD PEANUT BUTTER WITH SECOND ADDITION OF WATER. SEE GUIDELINES FOR USING CAKE MIXES (RECIPE NO. G-G-3). ADD 2 LB 8 OZ (4 1/2 CUP) PEANUT BUTTER WITH SECOND ADDITION OF WATER. POUR 8 LB 12 OZ (14 1/2 QT) BATTER INTO EACH GREASED AND FLOURED PAN. BAKE 40 TO 45 MINUTES. COOL. CUT 6 BY 9. Recipe Number: G02001 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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g