Opals Peanut Butter Cake / Chocolate-peanut Butter Frost Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-----cake-----,
2 cup: Sifted all-purpose flour,
1 1/2 cup: Sugar,
2 1/2 tsp: Baking powder,
3/4 tsp: Salt,
1/2 cup: Shortening, room temperature
2/3 cup: Milk,
2: Eggs,
1/4 cup: Milk,
2 tbsp: Peanut butter ----frosting-----,
6 ounce: Package chocolate chips,
1/2 cup: Butter or margarine,
1/2 cup: To 3/4 cup sifted, c onfectioners sugar
1 1/4 cup: Peanut butter,
Directions:
SOURCE: More Tastes & Tales from Texas with love by Peg Hein,
copyright 1987, Sixth Printing Oct. 1991, ISBN #0-9613881-1-0. MM
format by Ursula R. Taylor who got this from Robbie Shelton in the
Oct. 1995 cookbook swap on Delphi - Cust 229. CAKE: Sift dry
ingredients togetgher in a large bowl. Add shortening and milk; beat
for 2 minutes at medium speed with an electric mixer. Add eggs and
milk beat for 1 minutes. Add peanut butter to batter; beat at low
speed until thoroughly mixed. Grease two 8-inch cake pans. Line with
waxed paper; grease paper; sprinkle with flour and shake out excess.
Divide batter equally between the pans and bake at 350~ for 25 to 30
minutes. For icing, spread with your favorite peanut butter while
cake is warm OR use the Chocolate-Peanut Butter Frosting. FOR
FROSTING: Melt chocolate chips and butter in a double boiler. Add
confectioners sugar and peanut butter and beat until smooth. Chill
for about 15 minutes or until frosting is of spreading consistency.
Source from luhu.jp
copyright 1987, Sixth Printing Oct. 1991, ISBN #0-9613881-1-0. MM
format by Ursula R. Taylor who got this from Robbie Shelton in the
Oct. 1995 cookbook swap on Delphi - Cust 229. CAKE: Sift dry
ingredients togetgher in a large bowl. Add shortening and milk; beat
for 2 minutes at medium speed with an electric mixer. Add eggs and
milk beat for 1 minutes. Add peanut butter to batter; beat at low
speed until thoroughly mixed. Grease two 8-inch cake pans. Line with
waxed paper; grease paper; sprinkle with flour and shake out excess.
Divide batter equally between the pans and bake at 350~ for 25 to 30
minutes. For icing, spread with your favorite peanut butter while
cake is warm OR use the Chocolate-Peanut Butter Frosting. FOR
FROSTING: Melt chocolate chips and butter in a double boiler. Add
confectioners sugar and peanut butter and beat until smooth. Chill
for about 15 minutes or until frosting is of spreading consistency.
Source from luhu.jp