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Frosted Peanut Butter Layer Cake Recipe
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Packed brown sugar||1 Cup (16 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Peanut butter frosting|
|Peanut butter||1⁄4 Cup (4 tbs)|
|Confectioner's sugar||3 Cup (48 tbs), sifted|
|Peanuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 5393 Calories from Fat 1236
% Daily Value*
Total Fat 141 g217.6%
Saturated Fat 22.7 g113.3%
Trans Fat 0 g
Cholesterol 430.5 mg
Sodium 4010.7 mg167.1%
Total Carbohydrates 978 g326.1%
Dietary Fiber 41.6 g166.6%
Sugars 677.6 g
Protein 85 g170.6%
Vitamin A 11.3% Vitamin C
Calcium 173.3% Iron 45.8%
*Based on a 2000 Calorie diet
Grease and flour 2 (8- or 9-inch) layer-cake pans.
Beat whites until fluffy.
Add granulated sugar; beat until stiff and glossy.
Sift flour, baking powder, salt, and baking soda together into bowl.
Add brown sugar, 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 onto rack.
Blend peanut butter with sugar.
Add enough milk to make creamy consistency.
Use to sandwich layers together; spread rest over top.
Sprinkle top edge with peanuts.