| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Dessert, Cake, Posted-mm, Suzy | 15 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Creamy peanut butter |
| 1/2 | c | Butter or margarine |
| 2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 2 | c | Sugar |
| 2 | lg | Eggs |
| 1/2 | c | Milk |
| 1 | ts | Vanilla extract |
| 1/2 | c | Creamy peanut butter |
| 1/2 | c | Butter or margarine |
| 1/3 | c | Milk |
| 4 3/4 | c | Sifted confectioners' sugar |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
CAKE FROSTING Source: 1995 America's Best Recipes CAKE: Combine first 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until smooth. Combine flour, soda and sugar in a large mixing bowl. Add eggs, milk, and vanilla; beat at low speed of an electric mixer until blended. Add peanut butter mixture; mix well. Pour batter into a greased and floured 13x9x2-inch pan. FROSTING: Combine first 3 ingredients in a medium saucepan; cook over medium heat, stirring constantly, until smooth. Remove from heat. Add powdered sugar and vanilla, stirring until mixture is spreading consistency. Yields: 2 1/2 cups From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V4 #053 by Suzy <suzy@gannett.infi.net> on Feb 20, 1997.
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