Peanut butter cake supreme
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 2 | Butter sticks | |
| 2 | cups | Sugar |
| 3 | cups | Flour,self-rising |
| 1¼ | cup | Milk |
| 1 | cup | Peanut butter,smooth |
| ¾ | Butter stick | |
| 1½ | cup | Sugar |
| 2 | cups | Milk |
| 1½ | cup | Peanut butter,crunchy |
| 1 | teaspoon | Vanilla |
Directions
PEANUT BUTTER FROSTING
1. Preheat oven to 350'F.
2. Grease 4 8" cake pans and dust with flour.
3. Separate eggs; put whites in small mixing bowl and set aside.
4. In lagre mixing bowl cream butter well, add sugar, and cream until smooth. Add egg yolks one at a time, mixing well after each addition.
Add flour and milk alternately, mixing well, then add peanut butter and vanilla, blending well.
5. Beat egg whites until stiff; fold into prepared butter.
6. Pour into prepared pans and bake 25-30 minutes. Cool cake on rack at least 30 minutes, then frost.
*** PEANUT BUTTER FROSTING ***
In large saucepan melt butter. Add sugar, milk, peanut butter, and vanilla. Cook in top half of double boiler over simmering water, stirring frequently, until thick and creamy, approximately 20-25 minutes. Cool slightly. Sufficient to frost 4 8" layers.