Peanut Butter Cake 1960

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READY IN: 55mins
Recipe by andypandy

This interesting cake has a porus texture and its delicate in the peanut flavour is supported with more peanut butter frosting. This recipe comes from Magic Baking Powder Cookbook. Makes an 8 inch one layer cake. Good for snack cake and lunch boxes.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 8 inch cake pan, and line with greased wax paper.
  3. Sift together twice the flour, baking powder, baking soda, and salt.
  4. Cream the shortening and peanut butter together until well blended.
  5. Gradually beat in the brown sugar.
  6. Add the eggs one at a time, beating after each.
  7. Combine the milk and vanilla.
  8. Add the flour to creamed mixture alternating with the milk, combining after each addition.
  9. Turn batter into prepared cake pan, and spread evenly.
  10. Bake in the preheated oven for 40 to 45 minutes.
  11. Test with tester befroe removing.
  12. Place on wire rack let stand ten minutes, then turn out onto rack and remove paper.
  13. Cool completely before frosting.
  14. Frosting:.
  15. 1/4 cup room temperature butter.
  16. 1/3 cup smooth peanut butter.
  17. 1 egg white.
  18. 2 cups sifted icing powder.
  19. 1 tablespoon cream.
  20. 1/2 teaspoon vanilla.
  21. Cream butter and peanut butter until smooth and combined.
  22. Add unbeaten egg white.
  23. Work in the icing sugar alternating with the cream using just as much as needed to a spreading consistency.
  24. Add vanilla. Blend well.
  25. Frost 8 inch layer top and sides.

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