| 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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