Recipe for Peanut Butter Crunch Cake 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 cup WATER
3/4 lb BUTTER PRINT SURE
10 lb CAKE MIX YELLOW #10
12 oz FLOUR GEN PURPOSE 10LB
2 lb SUGAR, GRANULATED 10 LB
Instructions:
Instructions: 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 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 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.

SERVING SIZE: 1 PIECE

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