| 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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