| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables, Eggs |
|
Cakes, Cookies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sour cream |
| 1/4 |
c |
Powdered sugar |
| 1/4 |
c |
Packed brown sugar |
| 1 |
ts |
Ground cinnamon |
| 1/3 |
c |
Creamy peanut butter |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Vegetable shortening |
| 1 |
lg |
Egg |
| 2/3 |
c |
Milk |
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1/4 |
c |
Black walnuts — chopped |
INSTRUCTIONS
1. Combine sour cream, powdered sugar, brown sugar and cinnamon. Divide
mixture in half; add peanut butter to one half and set aside both mixtures.
2. In mixing bowl combine sugar, shortening, egg, milk, flour, salt and
baking powder. Blend well using low speed of electric mixer or beat well
with a wooden spoon or whisk. 3. Spread half of egg batter in a 9 x 9-inch
pan that has been greased and floured on bottom only. Top with peanut
butter mixture, followed with remaining egg batter. Spread sour cream
mixture over top then sprinkle with nuts. 4. Bake in preheated 350-degree
oven for 35-40 minutes or until cake springs back when touched lightly in
center.
Serve while still warm.
Recipe By : Jo Anne Merrill
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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