Recipe - Peanut Butter Crunch Cake

9 One half cup WATER
1 Three fourths pound BUTTER PRINT SURE
10 pound CAKE MIX YELLOW #10
12 ounce FLOUR GEN PURPOSE 10LB
2 pound SUGAR; GRANULATED 10 LB
1 Three fourths pound PEANUT BUTTER #2 1/2

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN
:

1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE
GUIDELINES FOR USING CAKE MIXES (RECIPE NO. GG3).

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 QTABOUT 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.