Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 9½ cup | WATER |
| 1¾ pounds | BUTTER PRINT SURE |
| 10 pounds | CAKE MIX YELLOW #10 |
| 12 ounces | FLOUR GEN PURPOSE 10LB |
| 2 pounds | SUGAR; GRANULATED 10 LB |
| 1¾ pounds | PEANUT BUTTER #2 1/2 |
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 2⅔ 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 ⅓ 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, .