9 ounces margarine
12 ounces peanut butter, creamy
8 ounces eggs (about 5 total)
2 tablespoons vanilla
28 ounces all-purpose flour
1/2 ounce baking powder (3 1/2 tsp)
1 ounce baking soda (2 1/3 tbsp)
4 2/3 cups buttermilk
2 quarts Peanut Butter Icing
Servings: 60
1. Cream margarine, peanut butter, and sugar for 15 minutes, using flat beater. Scrape bottom and sides of bowl after each 5 minutes.
2. Add eggs and vanilla to creamed mixture.
3. Combine flour, baking powder, and salt.
4. Add dry ingredients and buttermilk alternately to creamed mixture. Scrape bottom and sides of bowl after each addition.
5. Scale 8 lb batter into one 18x26x2-inch baking pan. Bake at 350°F for 30-35 minutes or until cake springs back when lightly depressed in the center.
6. Ice with Peanut Butter Icing.
Yield: 1 pan 18x26x2 inches
Notes: 1/2 oz (1 Tbsp) caramel food color may be added for a darker color.
May be baked in two 12x18x2-inch pans. Scale 4 lb batter per pan.
12 ounces peanut butter, creamy
8 ounces eggs (about 5 total)
2 tablespoons vanilla
28 ounces all-purpose flour
1/2 ounce baking powder (3 1/2 tsp)
1 ounce baking soda (2 1/3 tbsp)
4 2/3 cups buttermilk
2 quarts Peanut Butter Icing
Servings: 60
1. Cream margarine, peanut butter, and sugar for 15 minutes, using flat beater. Scrape bottom and sides of bowl after each 5 minutes.
2. Add eggs and vanilla to creamed mixture.
3. Combine flour, baking powder, and salt.
4. Add dry ingredients and buttermilk alternately to creamed mixture. Scrape bottom and sides of bowl after each addition.
5. Scale 8 lb batter into one 18x26x2-inch baking pan. Bake at 350°F for 30-35 minutes or until cake springs back when lightly depressed in the center.
6. Ice with Peanut Butter Icing.
Yield: 1 pan 18x26x2 inches
Notes: 1/2 oz (1 Tbsp) caramel food color may be added for a darker color.
May be baked in two 12x18x2-inch pans. Scale 4 lb batter per pan.
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