Peanut Butter Cake III recipe

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Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup creamy peanut butter
⅔ cup butter, softened
2 cups brown sugar
6 eggs
2 teaspoons vanilla extract
¾ cup milk
½ cup creamy peanut butter
1 (16 ounce) package confectioners' sugar, sifted
1 cup milk
1 teaspoon vanilla extract
½ cup chopped peanuts

Nutrition Info

733 calories
carbohydrate: 98.8 g
cholesterol: 123 mg
fat: 32.9 g
fiber: 3 g
protein: 16.2 g
saturatedFat: 11.5 g
servingSize: -
sodium: 438.6 mg
sugar: 77.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.

  2. In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 3/4 cup milk, mixing just until incorporated. Pour batter into prepared pan.

  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.

  4. To make Peanut Butter Frosting: In a large bowl, cream peanut butter, gradually beat in half of confectioners' sugar. Add remaining confectioners' sugar alternately with 1 cup of milk, beating until smooth enough to spread. Beat in 1 teaspoon vanilla. Spread frosting on top of cake and sprinkle with peanuts.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

This is the peanutty-est!

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