Recipe Name PEANUT BUTTER CRUMB CAKE Submitted by jgouker Recipe Description G02000 Quantity 120 Quantity Unit SERVINGS Prep Time (minutes) 25 Cook Time (minutes) 45 Ready In (minutes) 70

Ingredients Amount 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.