Who says you can’t get too much peanut butter in one dose? I do! I LOVE Peanut Butter so much that I would eat it out of the jar if my kid weren’t always watching me. This is the cake recipe that broke my camera flash. But guess what, I’ve already got a new flash and I’m back to taking awesome photos.
For the Peanut Butter Cake Recipe:
Find two cute kids to help you gather the ingredients.
2 1/4 cups all purpose flour
1 1/2 cups sugar
1/2 cup peanut butter
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 large eggs
Heat oven to 350 degrees F
Grease the bottom of a 13 x 9 baking pan
In a large bowl beat all the ingredients
Pour into pan/pans
Bake 35 to 4 minutes or until toothpick comes out clean
Cool on wire rack for about an hour
The Peanut Butter Icing Recipe
The Icing was the best part in my opinion. My husband found it in the cookbook Southern Plate, which is also a blog that strongly believes in sharing recipes. I can’t remember which campaign I received her cookbook on but my husband can’t wait for me to try many of the recipes in it. I never picture him to like southern food, but I was quite happy to find that out.
1 1/2 cups sugar
7 tablespoons milk
2 tablespoons shortening
2 tablespoons margarine
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
Combine the milk shortening, margarine and the salt in a medium sauce pan.
Bring to a rolling boil, stirring constantly to prevent scorching.
Once it reaches a rolling boil stop stirring and let it boil for 1 to 2 minutes or into it reaches the soft ball stage as you can see on our candy thermometer.
Remove from the heat and quickly stir in the vanilla and peanut butter. Beat until smooth and then very quickly Ice the cake, works best on a flat cake. It’s hard to spread.
It tastes just like the no bake cookies except it’s missing the chocolate. It’s delicious.