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"Five recipes for peanut butter cakes were
submitted in a school lunch program survey.
The following cake was developed by
Mrs. Harry Boyd, Scott High School, Madison, W.Va"
1/2 cup shortening
1 1/4 cups brown sugar, packed
2/3 cup peanut butter
4 eggs
2 tsp vanilla
2 cups flour
1 tbsp baking powder
1 tsp salt
2/3 cup milk
Beat shortening with brown sugar,
until mixture is creamy.
Blend in peanut butter until mixture
is smooth.
Beat in eggs, one at a time and vanilla.
Sift flour with baking powder and salt
and add to first mixture alternately with milk.
Divide into two greased 9-inch cake pans.
Bake for 30 minutes on until the cakes test done
in a preheated 350 degrees F oven.
Cool in pans for 10 minutes then turn out onto racks
and frost when completely cooled.
Frost with Vanilla or Cream frosting.
Source: Eugene Register Guard newspaper, Aug 13, 1968.
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Peanut Butter Buttercream Icing (from Wilton)
Ingredients:
1/3 cup solid vegetable shortening
1/3 cup butter
3/4 cup peanut butter
1 teaspoon pure vanilla extract
4 cups (approx. 1 lb.) confectioners' sugar, sifted
4-6 tablespoons milk
Makes: About 3 cups.
Instructions:
Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
submitted in a school lunch program survey.
The following cake was developed by
Mrs. Harry Boyd, Scott High School, Madison, W.Va"
1/2 cup shortening
1 1/4 cups brown sugar, packed
2/3 cup peanut butter
4 eggs
2 tsp vanilla
2 cups flour
1 tbsp baking powder
1 tsp salt
2/3 cup milk
Beat shortening with brown sugar,
until mixture is creamy.
Blend in peanut butter until mixture
is smooth.
Beat in eggs, one at a time and vanilla.
Sift flour with baking powder and salt
and add to first mixture alternately with milk.
Divide into two greased 9-inch cake pans.
Bake for 30 minutes on until the cakes test done
in a preheated 350 degrees F oven.
Cool in pans for 10 minutes then turn out onto racks
and frost when completely cooled.
Frost with Vanilla or Cream frosting.
Source: Eugene Register Guard newspaper, Aug 13, 1968.
================================================== =======
Peanut Butter Buttercream Icing (from Wilton)
Ingredients:
1/3 cup solid vegetable shortening
1/3 cup butter
3/4 cup peanut butter
1 teaspoon pure vanilla extract
4 cups (approx. 1 lb.) confectioners' sugar, sifted
4-6 tablespoons milk
Makes: About 3 cups.
Instructions:
Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
