Tuesday, June 2, 2009

Peanut Butter Cake

To celebrate Kevin's return from his Wisconsin RNA Society Conference as well as the youth group's getting back together after what seemed like forever apart, I tried a new cake recipe from my trusty Betty Crocker Cookbook. This recipe is originally meant to be a Yellow Cake but by substituting 1/2 cup peanut butter in for the 1/2 cup butter or margarine, voila! Peanut Butter Cake! (Feel free to use the butter or margarine if you love a classic yellow cake...or as Betty Crocker calls it a "Starlight Yellow Cake." Fancy, eh?)

2 1/4 cups all purpose flour
1 1/2 cups sugar
1/2 cup peanut butter
1 1/4 cup milk
3 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla
3 large eggs

Heat oven to 350 degrees. Grease bottom and sides of one 9x13 inch pan, two 9 inch round pans or three 8 inch round pans with shortening; lightly flour.

In large bowl, beat all ingredients with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).

Bake 9x13 inch pan 35 to 40 minutes,
9 inch rounds 25-30 minutes,
8 inch rounds 30-35 minutes,
or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. (I kept having to check mine as it wasn't getting cooked...granted I have a tricky oven...but I think I ended up letting it cook 2 or 3 minutes too long resulting in a slightly dry cake. So keep an eye on things!) Cool 9x13 on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely--about one hour.

Frost with chocolate frosting of choice. (I admit to using Meijer brand Chocolate Fudge frosting and putting it in the mixer to fluff it up--this allows the frosting to spread further and easier.)

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