Peanut Butter Cake

  • Yield: 12 servings


2cups flour
2cups sugar
1teaspoon baking soda
1/4teaspoon salt
1cup water
3/4cup (1 1/2 sticks) butter or margarine
1/2cup vegetable oil
1/2cup peanut butter
1/2cup buttermilk
2-- eggs, beaten
1teaspoon vanilla extract
Peanut Butter Frosting:
1cup sugar
1/2cup evaporated milk
1tablespoon butter or margarine
1/2cup extra-crunchy peanut butter
1/2cup miniature marshmallows
1teaspoon vanilla extract
1/2cup canned chocolate frosting


  1. 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.
  2. 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.
  3. 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). 

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