| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes | 10 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 2 | Butter sticks | |
| 2 | c | Sugar |
| 3 | c | Flour,self-rising |
| 1 1/4 | c | Milk |
| 1 | c | Peanut butter,smooth |
| 3/4 | Butter stick | |
| 1 1/2 | c | Sugar |
| 2 | c | Milk |
| 1 1/2 | c | Peanut butter,crunchy |
| 1 | ts | Vanilla |
INSTRUCTIONS
PEANUT BUTTER FROSTING 1. Preheat oven to 350'F. 2. Grease 4 8" cake pans and dust with flour. 3. Separate eggs; put whites in small mixing bowl and set aside. 4. In lagre mixing bowl cream butter well, add sugar, and cream until smooth. Add egg yolks one at a time, mixing well after each addition. Add flour and milk alternately, mixing well, then add peanut butter and vanilla, blending well. 5. Beat egg whites until stiff; fold into prepared butter. 6. Pour into prepared pans and bake 25-30 minutes. Cool cake on rack at least 30 minutes, then frost. *** PEANUT BUTTER FROSTING *** In large saucepan melt butter. Add sugar, milk, peanut butter, and vanilla. Cook in top half of double boiler over simmering water, stirring frequently, until thick and creamy, approximately 20-25 minutes. Cool slightly. Sufficient to frost 4 8" layers. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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