Frosted Peanut Butter Layer Cake Recipe
Ingredients
| Eggs | 2 | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| 2 1/4, cups cake flour | ||
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| 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 | |
| 1/4, cup peanuts | ||
Directions
Preheat oven to350°F.
Grease and flour 2 (8- or 9-inch) layer-cake pans.
Bake cake.
Separate eggs.
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.
Prepare frosting.
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.
Grease and flour 2 (8- or 9-inch) layer-cake pans.
Bake cake.
Separate eggs.
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.
Prepare frosting.
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.
Chef
