If Everett reader Bret Lawson hasn’t as yet connected with the exact cake/frosting combo he’s been hoping for, maybe one of the following concoctions will do the trick.
“I’m not sure if this is ‘the’ peanut butter cake and frosting recipe Bret Lawson is looking for,” Bev Henning of Marysville writes, “but I am sure that it is delicious, and I am happy to be able to share it.”
And Camano Island cook Mary Ann Allen tells us, “This is my first entry for your column. I have been making the following peanut butter layer cake and frosting for years. The recipe originally came from Kraft television shows in the 1970s. I usually double the frosting recipe for a yummy frosted cake!”
3/4cup margarine or butter, softened
2-1/4cups brown sugar
3eggs
3/4cup peanut butter
1-1/2teaspoons vanilla
2-1/4cups sifted flour
3/4teaspoon baking powder
3/4teaspoon salt
1cup milk
Icing (recipe follows)
In mixing bowl, combine margarine or butter, brown sugar, eggs, peanut butter and vanilla; beat well. In separate bowl, sift together the flour, baking powder and salt; add to peanut butter mixture alternately with milk. Pour the batter into greased 9-by-13-inch baking pan and bake at 350 degrees 45 to 50 minutes.
Remove from oven, quickly prepare icing and spread over warm cake. Place cake under broiler about 4 inches from heat and broil until top of frosting starts to bubble. Be careful not to burn.
Makes one 9-by-13-inch cake.
Icing
6tablespoons margarine or butter, softened
1cup brown sugar
2/3cup peanut butter
1/4cup milk
2/3cup chopped peanuts
In mixing bowl, combine margarine or butter, brown sugar and peanut butter; mix well, then add milk and stir well. Stir in peanuts.
Peanut butter cake
1/2cup margarine, softened
11/3cups sugar
1/4cup peanut butter
1teaspoon vanilla
2eggs
2cups flour
1tablespoon baking powder
1teaspoon salt
1cup milk
Peanut butter frosting (recipe follows)
In mixing bowl, cream margarine and sugar until light and fluffy. Add peanut butter, vanilla and eggs and beat well. Add combined flour, baking powder and salt to creamed mixture alternately with milk, mixing well after each addition. Pour into 2 greased and floured, 8-inch layer cake pans. Bake at 350 degrees 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then remove cakes from pans. When cool, frost.
Makes one 8-inch layer cake.
Peanut butter frosting
1/4cup margarine, softened
1/4cup peanut butter
1teaspoon vanilla
1/2teaspoon salt
21/2cups sifted powdered sugar
3tablespoons milk
In mixing bowl, cream margarine; blend in peanut butter, vanilla and salt. Add sugar alternately with milk, beating until light and fluffy.
Note: If desired, frosting recipe can be doubled.
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