ALL RECIPES PEANUT BUTTER CAKE RECIPES

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PEANUT BUTTER CAKE I RECIPE | ALLRECIPES



Peanut Butter Cake I Recipe | Allrecipes image

Get nostalgic with this recipe for peanut butter cake featuring a simple frosting.

Provided by Rosina

Categories     Desserts    Cakes    Sheet Cake Recipes

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 1 - 9x13 inch cake

Number Of Ingredients 14

½ cup peanut butter
½ cup butter
1 cup packed brown sugar
½ cup white sugar
2 eggs
¾ teaspoon vanilla extract
2?½ cups sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
? cup butter
3 cups confectioners' sugar
4?½ tablespoons evaporated milk
1?½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch cake pan.
  • Cream together 1/2 cup butter and 1/2 cup peanut butter. Stir in white and brown sugars and beat well, then add the beaten eggs and 3/4 teaspoon of vanilla. Sift together flour, baking powder and salt. Add the flour mixture into the batter alternately with the milk.
  • Pour batter into the prepared pan and bake for 35 minutes. Frost when cool.
  • To Make Frosting: Blend together 1/8 cup butter or margarine, 3 cups confectioners' sugar, 4 1/2 tablespoons evaporated milk and 1 1/2 teaspoons vanilla extract, stirring slowly until mixture holds its shape. Then beat until very smooth. If necessary, gradually add tiny amounts of evaporated milk to bring to spreading consistency.

Nutrition Facts : Calories 247.5 calories, CarbohydrateContent 40.1 g, CholesterolContent 29.9 mg, FatContent 8.5 g, FiberContent 0.7 g, ProteinContent 3.8 g, SaturatedFatContent 4 g, SodiumContent 184.5 mg, SugarContent 29.2 g

PEANUT BUTTER CAKE II RECIPE | ALLRECIPES



Peanut Butter Cake II Recipe | Allrecipes image

If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.

Provided by Suzanne Stull

Categories     Desserts    Cakes    Cake Mix Cake Recipes    Layer Cake

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 -2 layer 9 inch cake

Number Of Ingredients 9

½ cup creamy peanut butter
½ cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
? cup water
1 cup peanut butter
½ cup butter, softened
4 cups confectioners' sugar
? cup heavy cream

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
  • Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
  • Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
  • To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

Nutrition Facts : Calories 695.9 calories, CarbohydrateContent 81.1 g, CholesterolContent 111.7 mg, FatContent 38.7 g, FiberContent 1.9 g, ProteinContent 11.5 g, SaturatedFatContent 16.1 g, SodiumContent 550.6 mg, SugarContent 63.1 g

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