PEANUT BUTTER CAKE WITH PEANUT
BUTTER FROSTING
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2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large
bowl, mix the first 4 ingredients with an electric mixer; blend at low speed
until crumbly. Add the next 5 ingredients and blend at low speed until
everything is wet, then beat at medium speed for 3 minutes.
Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes
or until the toothpick test comes out clean.
Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the
hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the
frosting.
PEANUT BUTTER-HONEY FROSTING
1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2
CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK
Warm the peanut butter and honey in the microwave just until it gets soft and
easy to stir, then add everything else and beat until smooth. Spread over hot
cake and sprinkle with one cup of mini-chocolate chips.
Kathy
Wright Moore shared Weir Cookin with Dee's photo.