“A nostalgic peanut butter cake.” - by Rosina
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch cake pan.
- Cream together 1/2 cup butter and 1/2 cup peanut butter. Stir in white and brown sugars and beat well, then add the beaten eggs and 3/4 teaspoon of vanilla. Sift together flour, baking powder and salt. Add the flour mixture into the batter alternately with the milk.
- Pour batter into the prepared pan and bake for 35 minutes. Frost when cool.
- To Make Frosting: Blend together 1/8 cup butter or margarine, 3 cups confectioners' sugar, 4 1/2 tablespoons evaporated milk and 1 1/2 teaspoons vanilla extract, stirring slowly until mixture holds its shape. Then beat until very smooth. If necessary, gradually add tiny amounts of evaporated milk to bring to spreading consistency.
Nutrition
Amount Per Serving (24 total)
- Calories
- 247 cal
- 12%
- Fat
- 8.5 g
- 13%
- Carbs
- 40.1 g
- 13%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"Unfortunately, I was really disappointed in this recipe. The cake was very dry and not at all flavorful. I changed the icing recipe in hopes of saving the cake, but it really wasn't worth the effort...." See more The ratio of baking powder to flour seems very high, also."
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