Peanut Butter Swirl Cake Recipe
Ingredients
| Creamy peanut butter | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Cake flour | 2 Cup (16 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 2/3 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Peanut Butter Swirl Frosting | ||
Directions
Cream peanut butter and butter, gradually add brown sugar, beating at medium speed of an electric mixer until blended.
Add eggs, one at a time, beat after each addition.
Combine flour, baking powder, soda, and salt, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix well after each addition.
Stir in vanilla.
Pour batter into 2 greased and floured 8-inch round cakepans.
Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove layers from pans, and let cool completely on wire racks.
Spread Peanut Butter Swirl Frosting between layers and on top and sides of cake.
Dollop small portions of frosting blended with peanut butter onto top of cake, and swirl with a knife.
Add eggs, one at a time, beat after each addition.
Combine flour, baking powder, soda, and salt, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix well after each addition.
Stir in vanilla.
Pour batter into 2 greased and floured 8-inch round cakepans.
Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove layers from pans, and let cool completely on wire racks.
Spread Peanut Butter Swirl Frosting between layers and on top and sides of cake.
Dollop small portions of frosting blended with peanut butter onto top of cake, and swirl with a knife.
Chef
