Peanut Butter Cake G.Desserts (Cakes, Filling, and Frostings) No.020
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 3LB | 3.00 Qrt | 1. Sift together flour, baking |
|Baking Powder | 2OZ| 0.25 Cup | powder, salt, and milk. Set |
|Salt | | 1.00 Tbsp| aside for use in Step 5. |
|Milk, Non Fat, Dry, | 4OZ| 1.00 Cup | |
|Milk Powder | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB 4OZ| 3.00 Cup | 2. Cream shortening and brown su- |
|ed | | | gar at medium speed in mixer |
|Sugar, Brown, #10 | 3LB 6OZ| 2.25 Qrt | bowl until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Peanut Butter | 3LB | 5.25 Cup | 3. Add peanut butter; blend at |
| | | | medium speed until creamy. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | 4. Combine eggs and vanilla; add |
|Fresh | | | to creamed mixture; beat at |
|Vanilla Extract | 3OZ| 6.00 Tbsp| medium speed for 3 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 2LB 4OZ| 4.50 Cup | 5. Add dry ingredients and water |
| | | | alternately to peanut butter |
| | | | mixture; blend well after each |
| | | | addition. |
| | | | 6. Pour 1 gal (about 7 lb) batter |
| | | | into each greased and floured |
| | | | pan. |
| | | | 7. Bake 30 minutes or until done. |
| | | | 8. Cool; frost if desired. Cut 6 |
| | | | by 9. |
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NOTE: 1. Other pan sizes may be used. See Recipe Card G-G-4.
VARIATION
1. PEANUT BUTTER CAKE (CAKE MIX): Omit Steps 1 thru 5. Prepare
10 lb or 2-No. 10 cn Yellow Cake Mix according to
instructions on container. Add 2 1/2 lb (4 1/2 cups) peanut
butter with second addition of water. CONTINUED.
2. PEANUT BUTTER CAKE (CAKE MIX): CONTINUED: See Recipe Card
G-G-3, Guidelines for Using Cake Mixes, for more detailed
instructions. Follow Steps 6 thru 8.
3. PEANUT BUTTER CRUNCH CAKE (CAKE MIX): Omit Steps 1 thru 8.
Prepare 10 lb or 2-No. 10 cn Yellow Cake Mix according to
instructions on container. Place 3 qt (about 5 lb) batter
into each greased and floured pan. Reserve remaining batter.
CONTINUED.
4. PEANUT BUTTER CRUNCH CAKE (CAKE MIX): CONTINUED: Combine
12 oz (3 cups) flour, wheat, general purpose, sifted, 2 lb
(4 1/2 cups) granulated sugar, 1 lb 12 oz (3 cups) peanut
butter and 5 oz (10 tbsp) softened butter or margarine.
Mix at low speed until well blended. CONTINUED
5. PEANUT BUTTER CRUNCH CAKE (CAKE MIX): CONTINUED: Dot an
equal quantity of peanut butter mixture evenly over batter
in each pan. Spread remaining batter 1 1/2 qt (about 2 lb
8 oz) evenly over peanut butter mixture in each pan. Bake
40 to 45 minutes . Cool. Cut 6 by 9.