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Peanut Butter Cake
Source: U.S. Department of Defence

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DESSERTS (CAKES AND FROSTINGS) No.G 020 01
PEANUT BUTTER CAKE
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
290 cal
38 g
6g
14 g
11 mg
345 mg
29 mg
Ingredient
Weight
Measure
Issue
CAKE MIX,YELLOW
10 lbs
PEANUT BUTTER
2-1/2 lbs
1 qts 1/2 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Prepare cake mix according to instructions on container. Add peanut butter.
2
Lightly spray each pan with non-stick cooking spray. Pour 4-1/2 quarts batter into each sprayed and floured pan.
3
Using a convection oven, bake at 325 F. for 30 minutes or until done on low fan, open vent.
4
Cool. Cut 6 by 9. Frost if desired.



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Peanut Butter Cake

Yield: 100 Portion: 1 Piece
Calories: 290 cal
Carbohydrates: 38 g
Protein: 6g
Fat: 14 g
Cholesterol: 11 mg
Sodium: 345 mg
Calcium: 29 mg

Ingredient Weight Measure Issue
CAKE MIX,YELLOW 10 lbs
PEANUT BUTTER 2-1/2 lbs 1 qts 1/2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1
Prepare cake mix according to instructions on container. Add peanut butter.
2
Lightly spray each pan with non-stick cooking spray. Pour 4-1/2 quarts batter into each sprayed and floured pan.
3
Using a convection oven, bake at 325 F. for 30 minutes or until done on low fan, open vent.
4
Cool. Cut 6 by 9. Frost if desired.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cakes_and_frostings/peanut_butter_cake.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence