| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs, Dairy |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
|
Stick margarine; softened |
| 1/2 |
c |
Peanut butter |
| 1/2 |
c |
Vegetable oil |
| 1 |
c |
Water |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Milk |
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Vanilla |
| 1 |
|
Stick margarine |
| 1/3 |
c |
Milk |
| 1/2 |
c |
Peanut butter |
| 1 |
lb |
Confectioners' sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
PEANUT BUTTER FROSTING
From: christi@lexis-nexis.com (Christi Wilson)
Date: Mon, 21 Aug 1995 17:19:46 GMT
From: Columbus Dispatch, August 24, 1994
Mix margarine, peanut butter, vegetable oil and water together in bowl
until well blended. (Do not use an electric mixer.)
Add eggs, milk, flour, sugar, soda and vanilla. Stir until well blended.
Pour into greased and floured 15x9-inch sheet cake pan. Bake at 400 for 20
minutes. Cool cake completely before icing with Peanut Butter Frosting.
Peanut Butter Frosting: Put margarine, milk and peanut butter in saucepan
and bring to a boil. Add confectioners' sugar and vanilla. Spread on cooled
cake.
Note: When making cake, mix margarine and peanut butter first, then oil,
then water. Work fast when spreading frosting. It sets quickly.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Your pain touches God’s heart”