PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
- Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
- Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
PEANUT BUTTER CAKE
Wonderfully delicious peanut butter cake best with chocolate frosting, If you make with Reese's Peanut Butter and a milk chocolate frosting, it's very much like a Reese's Peanut Butter Cup. This recipe makes a smaller 8x8 cake. If you make a triple batch it is enough for one layer in a 12" cake pan with a dozen cupcakes. I also recommend that you use a creamy peanut butter simply because if there is some left over the nuts well get "soggy" in the cake.
Provided by Vyrianna
Categories Dessert
Time 55m
Yield 1 8x8 cake, 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 8x8 inch pan.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla.
- Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan.
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in pan.
Nutrition Facts : Calories 2879, Fat 145.2, SaturatedFat 59.4, Cholesterol 733.3, Sodium 2398.6, Carbohydrate 343.4, Fiber 11.1, Sugar 226.8, Protein 68
PEANUT BUTTER CAKE 1960
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.
Provided by andypandy
Categories Dessert
Time 55m
Yield 1 8 inch layer
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 2782, Fat 128.9, SaturatedFat 32.6, Cholesterol 441.3, Sodium 3687.5, Carbohydrate 363.1, Fiber 9.4, Sugar 230.5, Protein 56.2
PEANUT BUTTER CAKE
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
- Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
EASY PEANUT BUTTER VEGAN MUG CAKE
You're 3 minutes away from sweet tooth attack to moist, rich cake in your hot little hands. I affectionately call this "teacup cake" because it's a petite version that makes just enough to satisfy my sweet tooth.
Provided by Kare for Kitchen Treaty
Time 3m
Number Of Ingredients 7
Steps:
- Add all ingredients except the chocolate chips (if using) to an 8-ounce or larger microwave-safe mug. Use a fork to stir together until combined. It might seem lumpy at first but keep stirring and it'll resemble cake batter in no time!
- Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If it's not done after 60 seconds, try cooking in 15-second intervals until done. (To bake in the oven, heat oven to 375 degrees Fahrenheit and place batter in an oven-safe ramekin or oven-safe mug. Bake until domed and the top springs back when you poke it, 15-20 minutes. )
- Top with chocolate chips or chunks if desired and enjoy right away.
Nutrition Facts : ServingSize 1 mug cake, Calories 307 kcal, Sugar 15 g, Sodium 294 mg, Fat 17 g, SaturatedFat 3 g, Carbohydrate 32 g, Fiber 2 g, Protein 10 g
More about "peanut butter cake 1960 recipes"
OLD-FASHIONED PEANUT BUTTER CAKE | 12 TOMATOES
From 12tomatoes.com
4.7/5 (24)Servings 12Cuisine AmericanCategory Dessert
- In a large saucepan, heat the butter and water until it comes to a boil. Remove from heat and whisk in peanut butter and oil until smooth.
HOW TO MAKE AN EASY PEANUT BUTTER CAKE RECIPE | TASTE …
From tasteofhome.com
BEST PEANUT BUTTER CAKE RECIPE - HOW TO MAKE PEANUT BUTTER CAKE …
From delish.com
PUMPKIN POUND CAKE + BROWNED BUTTER ICING - KODIAK CAKES
From kodiakcakes.com
PEANUT BUTTER PUMPKIN CUPCAKES WITH CAKE MIX
From thebestdessertrecipes.com
EASY PEANUT BUTTER COOKIES: 3 & 4-INGREDIENT RECIPES MADE WITH …
From clickamericana.com
PEANUT BUTTER CAKE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
PEANUT BUTTER CAKE 1960S - RECIPES - PAGE 6 | COOKS.COM
From cooks.com
PEANUT BUTTER CAKE 1960S - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
PEANUT BUTTER CAKE 1960S - RECIPES - COOKS.COM
From cooks.com
RECIPE: SCHOOL CAFETERIA PEANUT BUTTER CAKE (1960'S)
From recipelink.com
PEANUT BUTTER CAKE RECIPES | JIF®
From jif.com
PEANUT BUTTER CAKE 1960S - RECIPES - PAGE 7 | COOKS.COM
From cooks.com
PEANUT BUTTER CAKE 1960S - RECIPES - PAGE 10 | COOKS.COM
From cooks.com
1960S RECIPES
From allrecipes.com
PEANUT BUTTER CAKE RECIPES - BETTYCROCKER.COM
From bettycrocker.com
PEANUT BUTTER MUG CAKE RECIPE - SUNCAKEMOM
From suncakemom.com
CHOCOLATE PEANUT BUTTER CAKE — BLESS THIS MESS
From blessthismessplease.com
PEANUT BUTTER PUMPKIN CUPCAKES WITH CAKE MIX | FOODTALK
From foodtalkdaily.com
PEANUT BUTTER CAKE 1960S - RECIPES - PAGE 9 | COOKS.COM
From cooks.com
PEANUT BUTTER COOKIES - OLD SCHOOL & KETO RECIPE - SUNCAKEMOM
From suncakemom.com
PEANUT BUTTER CAKE RECIPE | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
10 BEST PEANUT BUTTER CAKE FILLING RECIPES | YUMMLY
From yummly.com
You'll also love