Double peanut butter cake
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Creamy peanut butter |
| ¼ | cup | Butter or margarine, softened |
| ¾ | cup | Sugar |
| 2 | Eggs | |
| 1½ | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| ¾ | cup | Milk |
| ⅓ | cup | Chunky peanut butter |
| 3 | tablespoons | Butter or margarine, softened |
| 3 | cups | Powdered sugar |
| ¼ | cup | Milk |
| 1½ | teaspoon | Vanilla |
Directions
FROSTING
In a mixing bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9-inch square baking pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake.
Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1 #623 by The Taillons <taillon@...> on May 29, 1997