Peanut Butter Cake (microwave) - Sl 10/83 Recipe
Yield: 1 Two layersRecipe by luhu.jp
Ingredients:
1/2 cup: Plus 1 tbsp butter or margarine, softened
1/4 cup: Plus 2 tbsp creamy peanut butter,
1 1/2 cup: Brown sugar, firmly packed
3/4 tsp: Vanilla extract,
3 each: Eggs,
1 1/2 cup: All-purpose flour,
2 1/4 tsp: Baking powder,
1/4 tsp: Salt,
3/4 cup: Milk,
Chocolate Frosting, below
1/4 cup: Peanuts, chopped
CHOCOLATE FROSTING
2 each: 1 ounce squares unsweetened chocolate,
1/4 cup: Butter or margarine,
1/3 cup: Milk,
4 3/4 cup: Powdered sugar, sifted
1 tsp: Vanilla extract,
Directions:
Cream butter and peanut butter; gradually add sugar, beating until
light and fluffy. Stir in vanilla. Add the eggs, one at a time,
beating well after each.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture.
Grease bottom (not sides) of two 9-inch microwave-safe cakepans,
and line with waxed paper; grease waxed paper. Spoon batter into
pans. Cut through batter with a knife to remove the air bubbles.
Place 1 pan in microwave oven or an inverted saucer. Microwave at
MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at
2-minute intervals and at end of cooking time. Microwave at HIGH for
2 to 3 minutes or until top is almost dry. Remove from oven and
place on a sheet of aluminum foil. Cool in pan 10 minutes; remove
from pan, and cool on a wire rack. Repeat with remaining layer.
Spread Chocolate Frosting between layers and on top and sides of
cake. Sprinkle peanuts over top. Yield: one 2-layer cake.
CHOCOLATE FROSTING:
Combine chocolate, butter, and milk in a large microwave-safe mixing
bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until
mixture is softened and blended, stirring after 3 minutes. Stir in
remaining ingredients; let stand 10 minutes. Beat with a wooden spoon
until of spreading constistency. Yield: enough for one 2-layer cake.
October, 1983 "Southern Living" Typos by Jeff Pruett
Source from luhu.jp
light and fluffy. Stir in vanilla. Add the eggs, one at a time,
beating well after each.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture.
Grease bottom (not sides) of two 9-inch microwave-safe cakepans,
and line with waxed paper; grease waxed paper. Spoon batter into
pans. Cut through batter with a knife to remove the air bubbles.
Place 1 pan in microwave oven or an inverted saucer. Microwave at
MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at
2-minute intervals and at end of cooking time. Microwave at HIGH for
2 to 3 minutes or until top is almost dry. Remove from oven and
place on a sheet of aluminum foil. Cool in pan 10 minutes; remove
from pan, and cool on a wire rack. Repeat with remaining layer.
Spread Chocolate Frosting between layers and on top and sides of
cake. Sprinkle peanuts over top. Yield: one 2-layer cake.
CHOCOLATE FROSTING:
Combine chocolate, butter, and milk in a large microwave-safe mixing
bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until
mixture is softened and blended, stirring after 3 minutes. Stir in
remaining ingredients; let stand 10 minutes. Beat with a wooden spoon
until of spreading constistency. Yield: enough for one 2-layer cake.
October, 1983 "Southern Living" Typos by Jeff Pruett
Source from luhu.jp