Recipe#246

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

INGREDIENTS

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

INSTRUCTIONS

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 qt (7 lb) batter into each greased pan. Bake 30 minutes. Cut each pan 6 by 9.