Recipe by SHERRY_G
"This is the peanutty-est!"
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creamy peanut butter
creamy peanut butter
1 (16 ounce) package
confectioners' sugar, sifted
Delicious cake-- although I recommend using margarine instead of butter or fewer eggs as the cake was very heavy in the middle.
Although the peanut butter taste was exceptional, the cake was not ... way too dry. If I were to try it again I would try adding salad oil or yogurt to give it some moisture.
1 cup of milk to 1 lb confectionery sugar is too much. Use about 1/4 cup of milk to get a creamy spreadable frosting. Mix peanut butter with confectionery sugar than add as much milk to make creamy instead of alternating
I followed the recipe exactly. The cake was extremely dense, thick and somewhat dry tasting. It was tolerable but I would not make it again. My whole family loves peanut butter so I assumed this would be a real winner but it was not.
This is a pound cake recipe. There is too much flour in the batter, which causes the center to thicken up much more than a cake should be. Flavor is good, but take out at least a 1/4 cup of flour.
Hi all, I made this cake this morning, in fact I actually made two of them...one a double layer and the other, a bundt cake. The cake tastes really good and the frosting is to die for. For the middle layer on each I took some regular store vanilla frosting and mixed it with grape jelly so I ended up with a peanut butter and jelly cake. I highly recommend!
Delicious!!!!! Everyone who has tried it ,loved it.I used the icing recipe off of peanutbutter cake 2 .worked really well
Not a good taste in the cake and you can not use one cup of milk to it, I could have drank my icing!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cake III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 296
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