Peanut Butter Picnic Cake Recipe
Ingredients
| 1/2 cup Parkay Margarine | ||
| Sugar | 1 1/3 Cup (16 tbs) | |
| Peanut butter | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 1 Teaspoon | |
| Flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| 1 10-oz. jar Kraft Strawberry Preserves or Grape Jelly Peanut | ||
| Butter Frosting | ||
Directions
Cream margarine and sugar until light and fluffy.
Blend in peanut butter, eggs and vanilla.
Add combined dry ingredients alternately with milk, mixing well after each addition.
Pour into two greased and floured 8- or 9-inch layer pans.
Bake at 350°F., 35-40 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Spread 3/4 cup preserves between layers.
Frost with Peanut Butter Frosting.
Decorate with additional preserves.
Blend in peanut butter, eggs and vanilla.
Add combined dry ingredients alternately with milk, mixing well after each addition.
Pour into two greased and floured 8- or 9-inch layer pans.
Bake at 350°F., 35-40 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Spread 3/4 cup preserves between layers.
Frost with Peanut Butter Frosting.
Decorate with additional preserves.
Chef
