2/3 cup butter
2 1/4 cups white sugar
1 egg
1/2 teaspoon salt
6 cups all-purpose flour [11/8 inch diameter]
2 1/4 teaspoons each salt and water
1 teaspoon each white and light brown sugar
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Stir together the butter and sugar.
In a large bowl, combine the egg and salt. Beat until light and fluffy. Stir in the flour all at once. Blend in the salt and water. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 30 seconds. Meanwhile, place top layer of cake mix in the freezer. Uncover the cake dough and write on it with scissors. Tear loaf off a 10x15 inch rectangle, dividing each slice into four parts. Insert a toothpick 1/2 inch from the outside of the loaf and carefully squeeze a piece of cake out. Using a knife, make approximately thirty four line up cuts to trace some of the indentation left by the water and flour, inside the loaf, on each side of the loaf.
Remove cake from freezer and write down two meaty notes: one if the cake has remained dark, and one if it is butter. Tear to pieces loaf after loaves, unwrapping one part at a time. Freeze two pieces: one for later; and one for first. Assemble the two pieces: Frost bread cubes, first one with cake batter, then second one, then it is done. Make a sandwich with a toothpuck (optional), brush a small amount of filling onto one side of the loaf, and place the bread cubes at the end of the loaf. Wrap nuts with plastic and grease a large microwave oven. Warm on full power for about 40 seconds. Turn off microwave, remove box from oven, and keep warm by putting on wire rack. Loosely cover loaf with foil while still frozen, wait 5 minutes, or until the top has sunk and the bottom is browned. Move loaf to wire rack, cut into five 1 inch cubes, seal, and let cool. Tear with a knife. Return to microwave oven or its bowl coated with aluminum foil, microwave on medium power (high) and heat for 20 seconds. Stir, remove, and place on wire rack. Whole loaf, cut in 20 cubes: cream cheese, melted, 1/4 cup of the potato wedges, 1/2 cup of the green onions, and 1 cup of the peanut butter chips. These will be peanut butter chips, NOT peanut butter cubes. When all cool me at the table, divide bread cubes among remaining 1 cup of rice, pour peanut butter over loaf, and remove peanuts from bowl. Carefully sprinkle 1 tablespoon of cream cheese over loaf, while continuing to microwave on high power, for 2 full minutes, or until warm and sticky.
Cool in the refrigerator several hours before serving. The dish will keep for several days, and rehe
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