Happy Birthday Peanut Butter Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup (1 stick) butter or margarine, softened
2 cups firmly packed brown sugar
6 eggs
3/4 cup milk
2 teaspoons vanilla
10-ounce jar grape jelly
Grease and flour a 13-by-9-by-2-inch baking pan. In a medium bowl, combine
flour, baking powder and salt; set aside. In large bowl of electric mixer on
medium speed, beat peanut butter, butter and brown sugar until light and
fluffy. Add eggs, one at a time, beating after each addition. Add milk and
vanilla; beat until well mixed. Add flour mixture; beat until well mixed. Pour
batter into prepared pan. Bake in a preheated 350-degree oven 35 to 40 minutes,
or until cake springs back when lightly touched. Let cake cool in pan on wire
rack for 10 minutes; remove cake from pan and let cool completely.
Cut cake in half horizontally with a long sharp knife or by marking the sides
of the cake with toothpicks and carefully drawing a long piece of thread or
dental floss through the cake. Using long metal spatulas, carefully lift off
the top layer. Spread bottom layer with grapejelly. Replace top layer. Frost
cake with peanut butter frosting.
Yield: 1 cake.
PEANUT BUTTER FROSTING
1/2 cup creamy peanut butter 1/4 cup ( 1/2 stick) butter or margarine, softened
2 cups confectioners' sugar 5 to 6 tablespoons milk 1 teaspoon vanilla
In large bowl of electric mixer on medium speed, beat peanut butter and butter
until light and fluffy. Gradually beat in confectioners' sugar alternately with
milk until frosting is a good spreading consistency. Beat in vanilla.
Yield: Enough frosting for one 13-by-9-by-2-inch cake.
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