Peanut Butter Cake III

Peanut Butter Cake III

28 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
SHERRY_G
Recipe by  SHERRY_G

“This is the peanutty-est!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 3/4 cup milk, mixing just until incorporated. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.
  4. To make Peanut Butter Frosting: In a large bowl, cream peanut butter; gradually beat in half of confectioners' sugar. Add remaining confectioners' sugar alternately with 1 cup of milk, beating until smooth enough to spread. Beat in 1 teaspoon vanilla. Spread frosting on top of cake and sprinkle with peanuts.

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Reviews (28)

Rate This Recipe
PNCKELL
29

PNCKELL

Although the peanut butter taste was exceptional, the cake was not ... way too dry. If I were to try it again I would try adding salad oil or yogurt to give it some moisture.

Maureen
18

Maureen

1 cup of milk to 1 lb confectionery sugar is too much. Use about 1/4 cup of milk to get a creamy spreadable frosting. Mix peanut butter with confectionery sugar than add as much milk to make creamy instead of alternating

Dawn
14

Dawn

I followed the recipe exactly. The cake was extremely dense, thick and somewhat dry tasting. It was tolerable but I would not make it again. My whole family loves peanut butter so I assumed this would be a real winner but it was not.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 733 cal
  • 37%
  • Fat
  • 32.9 g
  • 51%
  • Carbs
  • 98.8 g
  • 32%
  • Protein
  • 16.2 g
  • 32%
  • Cholesterol
  • 136 mg
  • 45%
  • Sodium
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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