4 Eggs
2 Butter sticks
2 c Sugar
3 c Flour,self-rising
1 1/4 c Milk
1 c Peanut butter,smooth
PEANUT BUTTER FROSTING
3/4 Butter stick
1 1/2 c Sugar
2 c Milk
1 1/2 c Peanut butter,crunchy
1 ts Vanilla
1. Preheat oven to 350’F.
2. Grease 4 8″ cake pans and dust with flour.
3. Separate eggs; put whites in small mixing bowl and set aside.
4. In lagre mixing bowl cream butter well, add sugar, and cream until
smooth. Add egg yolks one at a time, mixing well after each addition.
Add flour and milk alternately, mixing well, then add peanut butter
and vanilla, blending well.
5. Beat egg whites until stiff; fold into prepared butter.
6. Pour into prepared pans and bake 25-30 minutes. Cool cake on rack
at least 30 minutes, then frost.
*** PEANUT BUTTER FROSTING ***
In large saucepan melt butter. Add sugar, milk, peanut butter, and
vanilla. Cook in top half of double boiler over simmering water,
stirring frequently, until thick and creamy, approximately 20-25
minutes. Cool slightly. Sufficient to frost 4 8″ layers.
Yields
10 Servings