Yield: 100 Portions (2 pans)
Each Portion: 1 piece
Temperature: 375° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Cake Mix, Yellow | 10 lb | 2-5 lb bg |
| Water | 4 lb 12 oz | 9 -1/2 cups |
| Flour, wheat, general purpose, sifted | 1 lb 8 oz | 1/2 qt |
| Sugar, granulated | 2 lb | 4-1/2 cups |
| Peanut butter | 1 lb 12 oz | 3 cups |
| Margarine or butter, softened | 5 oz | 10 tbsp |
- Prepare mix according to instructions on container. See Guidelines for Using Cake Mixes.
- Pour 7 lb 8 oz (1 gal) batter into each greased and floured pan.
- Combine flour, sugar, peanut butter and margarine or butter; mix at low speed 1-1/2 minutes or until crumbs are formed.
- Sprinkle 2 lb 12 oz (1-1/2 qt) crumbs over batter in each pan.
- Bake 40 to 45 minutes., or until done.
- Cool. Cut 6 by 9.
NOTE:
- In Step 5, if convection oven is used, bake at 325 F. 30 minutes or until done on low fan, open vent.
VARIATIONS:
- PEANUT BUTTER CAKE: In Step 1, add 2 lb 8 oz (4-1/2 cups) peanut butter with second addition of water. In Step 2, pour 8 lb 12 oz (4-1/2 qt) batter into each greased and floured pan. Omit Step 3 and 4. Follow Steps 5 and 6.