| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Not, Sent | 9 | Servings | |
INGREDIENTS
| 1/2 | c | Creamy peanut butter |
| 1/4 | c | Butter or margarine, softened |
| 3/4 | c | Sugar |
| 2 | Eggs | |
| 1 1/2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 3/4 | c | Milk |
| 1/3 | c | Chunky peanut butter |
| 3 | tb | Butter or margarine, softened |
| 3 | c | Powdered sugar |
| 1/4 | c | Milk |
| 1 1/2 | ts | Vanilla |
INSTRUCTIONS
FROSTING In a mixing bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9-inch square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake. Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1 #623 by The Taillons <taillon@access.mountain.net> on May 29, 1997
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