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  • Peanut Butter Crunch Cake

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    Peanut Butter Crunch Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    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

    Directions

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

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