Peanut Butter Cake I Recipe - Allrecipes.com
Peanut Butter Cake I Recipe
  • READY IN ABOUT hrs

Peanut Butter Cake I

Recipe by  

"Get nostalgic with this recipe for peanut butter cake featuring a simple frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch cake pan.
  2. Cream together 1/2 cup butter and 1/2 cup peanut butter. Stir in white and brown sugars and beat well, then add the beaten eggs and 3/4 teaspoon of vanilla. Sift together flour, baking powder and salt. Add the flour mixture into the batter alternately with the milk.
  3. Pour batter into the prepared pan and bake for 35 minutes. Frost when cool.
  4. To Make Frosting: Blend together 1/8 cup butter or margarine, 3 cups confectioners' sugar, 4 1/2 tablespoons evaporated milk and 1 1/2 teaspoons vanilla extract, stirring slowly until mixture holds its shape. Then beat until very smooth. If necessary, gradually add tiny amounts of evaporated milk to bring to spreading consistency.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2003

The cake was great and easy to make. We didn't like the icing, though. Next time we're thinking of using cream cheese or chocolate frosting.

 
Most Helpful Critical Review
Dec 30, 2003

Unfortunately, I was really disappointed in this recipe. The cake was very dry and not at all flavorful. I changed the icing recipe in hopes of saving the cake, but it really wasn't worth the effort. The ratio of baking powder to flour seems very high, also.

 

16 Ratings

May 04, 2003

It was not very good, but kids will probably eat it

 
Mar 18, 2003

Too dry, and tastes like flour.

 
May 11, 2006

I didn't read the other reviews until after I had the cake in the oven, so I was a bit worried how it would turn out. Luckily, it wasn't bad, aside from being a tad less moist than I like my cake. I used skim milk and skipped the frosting alltogether, instead opting to dust the top of the finished cake with powdered sugar.

 
Feb 16, 2011

This cake would have been WAY too dry had I followed the recipe exactly. It did not even resemble cake batter until I added another egg and another cup of milk at the end. I also used chocolate frosting.

 
May 28, 2011

I found this cake very dry but had a good flavour. If I make it again will add more milk to it. When I tried to poured the batter in the pan I had to scrape it out of the bowl just to get it into the pan.

 
May 03, 2010

It's moist and tasty, but just a little too sweet. Need to cut down on half portion of sugar.

 

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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 184 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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