1/3 c BUTTER 1/2 tb VANILLA
1/3 c PEANUT BUTTER 2 ea EGGS (OR 1/2 C EGG BEATERS)
1 1/4 c SUGAR 1 1/4 ts BAKING SODA
2 c FLOUR 1 1/4 c BUTTERMILK ***
1 1/8 ts BAKING POWDER
*** MAKE BUTTERMILK BY ADDING 1 1/4 TBSP. LEMON JUICE TO ENOUGH MILK TO
MAKE 1 1/4 CUPS TOTAL.
****
CREAM TOGETHER THE BUTTER, PEANUT BUTTER AND SUGAR. ADD EGGS TO MIXTURE.
SIFT FLOUR, SODA, AND BAKING POWDER TOGETHER THREE TIMES. ADD ALTERNATELY
WITH MILK. MIX FOR 2 MINUTES ON MEDIUM SPEED. POUR MIXTURE INTO A PREPARED
9 X 13 PAN ( LIGHTLY GREASED AND FLOURED ). BAKE AT 350 DEG F. FOR 30 TO
40 MINUTES. COOL TEN MINUTES THEN REMOVE FROM PAN AND COOL COMPLETELY.
FROST WITH PEANUT BUTTER ICING. MAKES 1 CAKE, 9″ X 13″.
Yields
12 servings