| 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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