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Peanut Butter Picnic Cake Recipe
|Margarine||1⁄2 Cup (8 tbs) (Parkay)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Peanut butter||1⁄4 Cup (4 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Strawberry preserves/Grape jelly peanut||10 Ounce (1 Jar, Kraft)|
|Butter frosting||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4833 Calories from Fat 1466
% Daily Value*
Total Fat 166 g255.8%
Saturated Fat 34.3 g171.7%
Trans Fat 0 g
Cholesterol 445.6 mg
Sodium 4007.9 mg167%
Total Carbohydrates 781 g260.2%
Dietary Fiber 10.5 g41.8%
Sugars 551.8 g
Protein 60 g120.2%
Vitamin A 92% Vitamin C 0.18%
Calcium 149.8% Iron 93.9%
*Based on a 2000 Calorie diet
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.