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Peanut Butter Cake for 100


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Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven

3 1/3 quart (3 lb) flour, wheat, cake, sifted
4 tablespoon (1 3/4 oz) baking powder
1 tablespoon salt
1 cup (4 oz) milk, nonfat, dry
3 cups (1 lb 4 oz) shortening
2 1/3 quart (3 lb 8 oz) sugar, brown
5 1/4 cups (3 lb or 1 1/2-No. 2 1/2 can) peanut butter
1 quart (20 eggs) eggs, whole
6 tablespoon vanilla
4 1/2 cups (2 lb 4 oz) water

Mix and sift dry ingredients together. Set aside. Cream shortening and sugar until
smooth. Add peanut butter; blend until creamy. Combine eggs and vanilla; add to creamed
mixture; beat at medium speed for 3 minutes. Add water and dry ingredients to peanut
butter mixture alternately. Pour 4 quart (7 lb) batter into each greased pan. Bake 30
minutes. Cut each pan 6 by 9.




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