Peanut Butter Cake 1960

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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