| 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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