Peanut Butter Cup Cake
2 c. all-purpose flour
2 tsp baking powder
3/4 c. creamy peanut butter
1/2 c. butter or margarine (1 stick), softened
1 c. granulated sugar
1/2 c. packed brown sugar
2 large eggs
2 tsp vanilla extract
2/3 c. whole milk
Preheat oven to dg325. Grease 10-cup decorative metal loaf pan or
10-cup fluted baking pan. Dust with flour.
Combine flour and baking powder; set aside.
In large bowl, with mixer at low speed, beat peanut butter and butter
with sugars until blended, scraping bowl often with rubber spatula.
Increase speed to medium high, beat until creamy about 3 minutes
occasionally scraping bowl.
Reduce speed to low. Add eggs, one at a time, beating well after each
addition. Beat in vanilla. Alternately add flour mixture and milk,
beginning and ending with flour mixture. Beat just until smooth.
Spoon batter into pan and spread evenly. Bake 60-65 minutes or until
tests clean.
Cool cake in pan on wire rack 15 minutes. Loosen cake from side of
pan. Invert onto wire rack to cool completely.
Yield 16 servings--270 calories each.
Happy baking!
Sherri
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
