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Recipes - PEANUT BUTTER CRUMB CAKE

Recipe Name

PEANUT BUTTER CRUMB CAKE

Submitted by

jgouker

Recipe Description

G02000

Quantity	120	Quantity Unit	SERVINGS	Servings
Prep Time (minutes)	25	Cook Time (minutes)	45	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



14	cups (8 fl oz)	water
2	packages	Cake, Yellow Mix
6	cups	all-purpose flour
4 1/2	cups	granulated sugar
48	tablespoons	peanut butter, creamy, Katys kitchen
10	tablespoons	margarine

Steps

Sequence	Step

1	PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 54 SERVINGS PER PAN SIFT FLOUR PRIOR TO MEASURING. SOFTEN BUTTER OR MARGARINE. GREASE SHEET PANS WITH NON-STICK COOKING SPRAY. FLOUR EACH PAN, SHAKING OUT EXCESS FLOUR. 1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER (DEPENDING ON BRAND....GOLD MEDAL BRAND REQUIRES 7 CUPS OF WATER PER 5# BOX). 2. POUR 1 GAL (7 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 3. COMBINE FLOUR, SUGAR, PEANUT BUTTER AND BUTTER OR MARGARINE; MIX AT LOW SPEED 1 1/2 MINUTES OR UNTIL CRUMBS ARE FORMED. 4. SPRINKLE 1 1.2 QT CRUMBS OVER BATTER IN EACH PAN. 5. BAKE 40 TO 45 MINUTES OR UNTIL DONE. 7. COOL. CUT 6 BY 10. CONVECTION OVEN: 325 F (LOW FAN - OPEN VENT) 30 MINUTES OR UNTIL DONE.

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