Peanut Butter Cake
- Yield 12 servings
Chocolate meets peanut butter is this amazing peanut butter cake!
Ingredients
- 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
- 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
Instructions
- 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 11×15-inch sheet cake pan. Bake at 350F for 20 minutes.
- 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.
Recipe reprinted with permission from the Junior Welfare League’s Cooking by the Boot Straps (Junior Welfare League of Enid, Oklahoma, 2002).
