Peanut Butter Layer Cake Recipe
Ingredients
| Eggs | 2 | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Cake flour | 2 1/4 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| 1 cup brown sugar, well packed | ||
| Peanut butter | 1/3 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Peanut-Butter Frosting | ||
| Peanut butter | 1/4 Cup (16 tbs) | |
| Confectioner’s sugar | 3 Cup (16 tbs), sifted | |
| Milk | 5 Tablespoon | |
Directions
Preheat oven to 350°F.
Grease and flour 2 layer cake pans 8 or 9 X 1 1/2 inches.
Separate eggs; beat whites until fluffy.
Add granulated sugar; continue beating until stiff and glossy.
Sift flour, baking powder, salt, and baking soda together into bowl.
Add brown sugar, 1/3 cup peanut butter, oil, and 1/2 the milk; beat well.
Add remaining milk and egg yolks; beat again. (If using mixer, beat 1 minute each time at medium speed.)
Fold in egg-white mixture lightly.
Put into prepared pans.
Bake 30 to 35 minutes.
Leave in pans to cool a little.
Turn out on rack.
Blend 1/4 cup peanut butter with sugar; add enough milk to make creamy consistency.
Use it to sandwich layers together; spread rest over top.
If desired, decorate top with peanuts.
Grease and flour 2 layer cake pans 8 or 9 X 1 1/2 inches.
Separate eggs; beat whites until fluffy.
Add granulated sugar; continue beating until stiff and glossy.
Sift flour, baking powder, salt, and baking soda together into bowl.
Add brown sugar, 1/3 cup peanut butter, oil, and 1/2 the milk; beat well.
Add remaining milk and egg yolks; beat again. (If using mixer, beat 1 minute each time at medium speed.)
Fold in egg-white mixture lightly.
Put into prepared pans.
Bake 30 to 35 minutes.
Leave in pans to cool a little.
Turn out on rack.
Blend 1/4 cup peanut butter with sugar; add enough milk to make creamy consistency.
Use it to sandwich layers together; spread rest over top.
If desired, decorate top with peanuts.
Chef
