Peanut Butter Cake
Yield
8 servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 ⅓ | cups |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ⅓ | cup |
peanut butter
|
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
|
|
| Icing | |||
| 2 | cups |
sugar
|
|
| 2 | tablespoons |
margarine
|
|
| 1 | tablespoon |
peanut butter
|
|
| hot |
water
|
*
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 315 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 79 | ml |
peanut butter
|
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| Icing | |||
| 473 | ml |
sugar
|
|
| 3E+1 | ml |
margarine
|
|
| 15 | ml |
peanut butter
|
|
|
water
|
*
|
||
Directions
Cream sugar and shortening together, add peanut butter.
Sift dry ingredients and add alternately with milk.
Add the beaten eggs last.
Put in greased and floured pan and bake 30 to 40 min in 350-degree oven.
Icing:
Cream together sugar, margarine, and peanut butter.
Mix in hot water until spreadable.
