| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Flour |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Peanut butter |
| 1 1/4 |
c |
Milk |
| 3 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 3 |
lg |
Eggs |
| 3 |
tb |
Cocoa |
| 1/8 |
ts |
Baking soda |
|
|
PEANUT BUTTER BUTTERCREAM FROSTING: |
| 3 |
c |
Powdered sugar |
| 1/3 |
c |
Peanut butter |
| 1 1/2 |
ts |
Vanilla |
| 1/4 |
c |
Milk (more may be added to get desired consistency) |
INSTRUCTIONS
Heat oven to 350F. Grease and flour 9x13 inch pan. Beat all ingredients
together on low speed for 30 seconds. Beat on high 3 minutes. Pour 2/3's
(about 3 cups) into pan. Stir cocoa and baking soda into remaining batter.
Drop cocoa batter by generous tablespoons in mounds on top of peanut butter
batter. Pull knife thoruhg in "s" shaped curves to marble. Bake 40-45
minutes or until toothpick test is clean or cake springs back when touched
in the center. Cool. Frost with your favorite chocolate frosting, peanut
butter frosting below, or even marble the two together.
Peanut Butter Buttercream Frosting: Mix sugar and peanut butter, stir in
vanilla and milk. Beat until smooth. Frosts a 9x13 inch cake.
Posted to EAT-L Digest 24 Sep 96
From: Dot & Tim McChesney <jrjet@WHIDBEY.NET>
Date: Wed, 25 Sep 1996 10:52:02 -0700
A Message from our Provider:
“To ignore our Creator is the height of selfishness”