Big Chief Peanut Butter Cake
"This recipe is complements of the Big Chief Sugar Company. A fun cake for newbies to baking. Enjoy!"
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
1 sheet cake
ingredients
- 2 cups granulated sugar
- 2 1⁄4 cups all-purpose flour, divided
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 cup peanut butter
- 1 cup water
- 1 cup butter
- 2 eggs, unbeaten
- 1⁄2 cup buttermilk
- shortening, for greasing pan
- canned cake frosting
directions
- Blend sugar, 2 cups of the flour, salt and baking soda in a large mixing bowl. Set aside.
- In a saucepan, mix peanut butter, water and butter and bring to a rapid boil. Pour this blend into the dry ingredients in the mixing bowl.
- Mix well and add eggs and buttermilk.
- When ingredients are mixed well (by hand), pour into a greased and floured sheet cake pan.
- In a pre-heated oven, bake at 350-degrees F. for 20-25 minutes.
- Frost cooled caked with your favorite frosting (I used canned frosting).
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
