"Hardy's" <[email hidden]> wrote in message
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Quoted message said:This is a recipe that my son's school prepares for school
lunches. My son has requested it for his birthday, and the
school lunch ladies chuckled and wished me luck as the
provided me the recipe. I have wrestled with it and fully
understand that I have bit off more than I can chew. Can
anyone help me with this? I'd like to reduce it to prepare
in a regular cake pan (9X13)and also convert it to cups,
TBL, tsp,--measurements that I'm familiar with. Here it
is: 15 oz. butter 15 oz. peanut butter 3 lb. + 12 oz.
sugar 9 lg. eggs 2 lb. + 13 oz. flour 1 oz. soda 2 Tbl. +
3/4 tsp baking powder 2 qt. buttermilk 3 Tbl vanilla
Frosting: 1 1/2 lb. butter 1 1/2 lb. peanut butter 3 lb.
powdered sugar 3 Tbl vanilla 3 cups pinapple juice.
Any help I can get, I'd really appreciate!
Sounds like this recipe is for a full sheet pan's worth. For
a 13" x 9" pan, I'd divide it by 3. You still might have a
little more batter than you need--if so, you could bake a
few cupcakes with the extra.
5 oz. butter (1 - 1/4 sticks)
5 oz. peanut butter (2/3 cup)
20 oz. sugar (3 cups minus 2 Tb.)
3 large eggs
15 oz. flour ( 3 - 3/4 cups sifted)
1/3 oz. soda (2 - 1/8 tsp.)
2 - 1/4 tsp. baking powder
2 - 2/3 cups buttermilk
1 Tb. vanilla
Frosting:
2 sticks butter
1 cup peanut butter
1 lb. powdered sugar (1 small box)
1 Tb. vanilla
1 cup pineapple juice
Assuming you know the cake mixing procedure--cream butter
and peanut butter with sugar; beat in eggs; add sifted dry
ingredients alternately with buttermilk and vanilla.
For frosting, cream butter and peanut butter, beat in sugar,
then mix in vanilla and pineapple juice until spreading
consistency.
Good luck!
-Scott
