Old-Fashioned Peanut Butter Cake
Healthy recipes offer you Old-Fashioned Peanut Butter Cake, we hope you like it
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Servings: 12
Ingredients
- 2 CUPS ALL-PURPOSE FLOUR
- 2 CUPS GRANULATED SUGAR
- 1 TEASPOON BAKING SODA
- 1/2 TEASPOON SALT
- 1/2 CUP (1 STICK) UNSALTED BUTTER
- 1 CUP WATER
- 1/2 CUP CREAMY PEANUT BUTTER
- 1/2 CUP VEGETABLE OIL
- 2 LARGE EGGS, AT ROOM TEMPERATURE
- 1/2 CUP MILK, AT ROOM TEMPERATURE
- 1 TEASPOON VANILLA EXTRACT
- FOR THE FROSTING:
- 1/2 CUP (1 STICK) UNSALTED BUTTER
- 1/2 CUP CREAMY PEANUT BUTTER
- 6 TABLESPOONS MILK
- 1 TEASPOON VANILLA EXTRACT
- 3 CUPS POWDERED SUGAR
- 1/2 CUP ROASTED PEANUTS, FOR TOPPING
Instructions
- PREHEAT OVEN TO 350°F AND GREASE A 9×13-INCH PAN WITH BUTTER OR NONSTICK SPRAY.
- IN A LARGE BOWL, WHISK TOGETHER THE FLOUR, SUGAR, BAKING SODA, AND SALT. SET ASIDE.
- IN A LARGE SAUCEPAN, HEAT THE BUTTER AND WATER UNTIL IT COMES TO A BOIL. REMOVE FROM HEAT AND WHISK IN PEANUT BUTTER AND OIL UNTIL SMOOTH.
- LET COOL 2 MINUTES, THEN WHISK IN EGGS, MILK, AND VANILLA UNTIL WELL INCORPORATED.
- ADD TO DRY INGREDIENTS AND MIX UNTIL SMOOTH. POUR BATTER INTO PREPARED PAN AND BAKE UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN, 40-45 MINUTES.
- SET PAN ON A WIRE RACK TO COOL WHILE YOU MAKE THE FROSTING:
- TO A MEDIUM SAUCEPAN, ADD THE BUTTER, PEANUT BUTTER, AND MILK AND BRING TO A ROLLING BOIL.
- REMOVE FROM HEAT AND STIR IN VANILLA, FOLLOWED BY POWDERED SUGAR, 1 CUP AT A TIME.
- WHISK UNTIL SMOOTH, REHEATING A BIT IF NEEDED, THEN POUR OVER CAKE. IF FROSTING IS STIFF, ADD A BIT MORE MILK.
- WORKING QUICKLY, SPREAD FROSTING EVENLY OVER CAKE AND TOP WITH PEANUTS. SLICE, SERVE, AND ENJOY!