- 6-7-cups corn meal (2.5-3#)
- Jar of peanut butter (18 oz.)
- Shortening (to fill the 18 oz. PB jar)
- 2 cups black oil sunflower seeds
Tools and materials:
- Heavy duty mixer
- Jelly roll pan
- Bowl scraper
- Large serving spoon
- Wax paper
- Pizza cutter
- Freezer space for jelly roll pan or a cold porch
- Zip-lock plastic bag
- Measuring cups
Step 1: Prepping
Do this before starting the mixing process because the mixture will be warm and will stiffen up as it cools. You will need to work quickly when mixing and spreading the cake mixture.
Step 2: Putting it together
Remove the inner seal from the peanut butter. MAKE SURE ALL OF THE ALUMINUM LAYER IS GONE. If not, there will be sparking in the microwave and the plastic will melt where there is a tiny bit of foil.
Heat the peanut butter for a minute or until runny. Add it to the corn meal, scrapping the jar fairly clean. Start the mixer while you refill the jar with shortening. Heat the shortening in the microwave for about a minute, or until at least half of it is liquid. DO NOT HEAT SO LONG THAT THE JAR STARTS TO MELT.
Slowly pour the shortening into the mixing bowl. Scrape the jar and mix until the ingredients are fairly well mixed. Stop the mixer and scrape down the sides and the bottom. Add the sunflower seeds. Preheat them if you want. Restart the mixer and continue mixing for a few more seconds, until you have a homogeneous mixture.