Elvis Peanut Butter Cake
2 cups all-purpose flour
2 cups granulated sugar
1 tsp salt
1 tsp baking soda
1 cup water
1 cup butter
1/2 cup peanut butter
1/2 cup buttermilk
2 large eggs
FROSTING:
1/2 cup butter
1/4 cup peanut butter
3 tbsp buttermilk
1/2 tsp vanilla extract
2 cups icing sugar
Chopped roasted peanuts, to taste
In large bowl, stir together flour, sugar, salt and baking soda.
Add water, butter and peanut butter to medium pan. Bring to boil on high heat,
stirring occasionally. Pour over flour mixture. Stir until blended. Whisk
together buttermilk and eggs. Whisk into batter until blended.
Divide batter among 2 greased and floured 9-inch cake pans. Bake in preheated
350F oven 20 to 25 minutes, or until tester comes out clean. Cool in pan 5
minutes. Turn out on to rack.
For frosting,
add butter, peanut butter and buttermilk to small pan. Bring to boil on high
heat, stirring frequently. Whisk in vanilla, then icing sugar until smooth.
Frost cake while still warm. Spread frosting on top of 1 cake layer. Top with
second cake layer. Spread frosting on top and sides. Sprinkle peanuts on top.
Chill, covered, in refrigerator before serving.
Makes 16 to 20 small servings.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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