July 12, 2006

Peanut Butter Cake with Peanut Butter Frosting




Peanut Butter Cake is my second submission to Laura Rebecca's wonderful Retro Recipe Challenge #2 - Swinging Outdoor Wingdings. My first submission was the yummy Cathedral Windows that I forgot to tag as a submission. Oops.


Tonight I am actually making a very retro dinner -- Meat Puffs! Yes, you read that right. I actually kinda like them!


Anyhow. Onto the cake!

The Peanut Butter Cake was verrry good. I found the recipe online from a cookbook that was guessed to be published 50s or prior. I love this little cake. Easy to prepare and so tasty. The Peanut Butter Frosting recipe follows. I adapted a recipe from Allrecipes.com for that bad boy and it is REALLY good as well. Enjoy!


Peanut Butter Cake
Makes one 2 to 3 layer cake, depending on size of baking pans



2 cups sifted cake flour
1 1/3 cups sugar
1 teaspoon salt
3 teaspoons baking powder
½ cup shortening
1/3 cup peanut butter
1 cup milk
2 medium whole eggs (unbeaten)



Preheat oven to 350f degrees. Mix all dry ingredients together. Add the shortening, peanut butter, and 2/3 of the cup of milk. Beat for 2 minutes with hand mixer. Add other 1/3 cup of milk and eggs. Beat two additional minutes. Pour into prepared layered cake pans. (I used Pam with flour and it worked fantastic) Bake 30 to 35 minutes. Recipe courtesy of this website.





Peanut Butter Frosting
Frosts one 2-3 layer cake



1/2 cup butter
1 cup creamy peanut butter
2 cups confectioners' sugar
1/3 cup cream (or milk)



In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake. Adapted from this recipe.


Thank you Laura Rebecca for hosting another great round of Retro Recipes Challenge!