Peanut Butter Cake
from Cooking by the Boot Straps <http://www.jwlofenid.com/cookbooks.htm>
...
A Taste of Oklahoma Heaven
INGREDIENTS for Cake:
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3/4 cup (1-1/2 sticks) butter or
margarine
1/2 cup vegetable oil
1/2 cup peanut butter
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
INGREDIENTS for Peanut Butter Frosting:
1 cup sugar
1/2 cup evaporated milk
1 Tablespoon butter or
margarine
1/2 cup extra-crunchy peanut butter
1/2 cup miniature marshmallows
1 teaspoon vanilla extract
1/2 cup canned chocolate frosting
TO PREPARE:
For the cake, combine the flour, sugar, baking soda and salt in a
bowl and mix well. Bring the water, butter, oil and peanut butter to a
boil in a saucepan, stirring frequently. Add the peanut butter mixture
to the dry ingredients and mix well. Stir in the buttermilk, eggs and
vanilla. Spoon the batter into a greased 11x15-inch sheet cake pan.
Bake at 350 degrees for 20 minutes.
For the frosting, combine the sugar, evaporated milk and butter in
a saucepan. Bring to a boil, stirring occasionally. Boil for 2 to 3
minutes, stirring occasionally. Remove from heat. Add the peanut
butter, marshmallows and vanilla and stir until blended. Spread the
frosting over the warm cake. Spoon the canned frosting into a
microwave-safe dish. Microwave for 20 seconds or until of a drizzling
consistency. Drizzle over the cake.
To make a three-layer cake, bake the layers in three 8-inch cake
pans. Spread the Peanut Butter Frosting between the layers and over the
top. Spread your favorite cream cheese frosting over the side of the
cake, substituting 1/4 cup of the margarine with peanut butter.
SERVES: 12
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