Some people would say — and rightly so — that you hadn’t oughta mess with something that’s perfect as is.
But, when it comes to a certain cake, how can we not? Eventually, at least. What I’m talking about here is the recent request from Bret Lawson of Everett for a peanut butter cake with peanut butter frosting.
I mean, think of the possibilities … pb cake with pb frosting, just as it comes straight from the recipe. Or pb cake with chocolate frosting. Or pb cake with pb frosting, but a filling of a favorite jam or jelly. Or how about a chocolate cake with pb frosting.
Whichever, whatever, a handful of Forum cooks tracked down various cake and frosting combos for Bret, two of whom sent along identical recipes. Naturally, then, we’ll start with that particular version.
Lake Stevens cook Arlene Birdsall tells us, “This peanut butter cake with peanut butter frosting comes from an old Betty Crocker cookbook, approximately 40 years old, and may or may not be the recipe that is requested. I have not tried the cake recipe, but have used the frosting recipe many times — chocolate cupcakes with peanut butter frosting were always a big favorite with my family and friends.”
And longtime Forum helper-outer Jean Kroeze of Arlington chimes in, “I see that Bret Lawson is looking for a peanut butter cake and frosting. It looks like you have to go back to the 1950s. I remember making the cake once, way back then, but used chocolate frosting. Anyway, my old Betty Crocker cookbook had the recipe, but the newer one only had a variation for the frosting.”
Now, speaking of options, this recipe shared by both Arlene and Jean offers a choice of making either a layer cake or a sheet cake, and comes complete with a frosting for each.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
2-1/4cups sifted cake flour
2-3teaspoons baking powder
1-1/2cups sugar
1teaspoon salt
1/3cup soft shortening
1/3cup chunky peanut butter
1cup milk, divided
1-1/2teaspoons vanilla
2eggs
Peanut butter icing or peanut butter broiled icing (recipes follow)
Preheat oven to 350 degrees. Grease and flour two 8- or 9-inch layer cake pans or a 9-by-13-inch baking pan. In large mixing bowl, sift together the cake flour, baking powder, sugar and salt. Add shortening, peanut butter, 2/3 cup of the milk and vanilla; beat 2 minutes on medium speed with an electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining 1/3 cup milk and eggs; beat 2 more minutes, scraping bowl frequently. Pour into prepared pans or pan. Bake layers 30 to 35 minutes, 40 to 45 minutes for the oblong pan. Cool layer cakes thoroughly, then finish with peanut butter icing. For the oblong cake, spread with broiled icing while still warm and place low under broiler until mixture browns slightly. Makes 1 layer cake or 1 oblong cake.
1/4cup chunk-style peanut butter
3cups sifted powdered sugar
1/4-1/3cup milk
In mixing bowl, stir together the peanut butter, powdered sugar and milk until creamy, varying the amount of milk depending on how thick or thin you want the frosting to be.
2/3cup brown sugar
1/4cup butter, softened
1/4cup cream
1/4cup peanut butter
1cup peanuts, chopped
In mixing bowl, mix together the brown sugar, butter, cream and peanut butter; stir in peanuts until well mixed, then spread on warm 9-by-13-inch cake; place low under broiler until mixture browns slightly.
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