PEANUT BUTTER CAKE

CAKE:
1 c. butter
2 c. granulated sugar
3 c. cake flour
1 T. baking powder
1/2 tsp. salt
4 eggs
1 c. milk
1 1/2 tsp. Vanilla extract

ICING:
1 1/2 c. sugar
1 can evaporated milk
1/4 stick butter, melted
1/2 c. peanut butter
1 T. vanilla extract

Preparations: Set out the eggs and butter about 1/2 hour before
you begin so they'll reach room temperature. Preheat the oven to
350 degrees. Lightly grease and flour two 10", or three 9"
baking pans.

CAKE: In a large mixing bowl, cream the butter and sugar (takes
about 7 minutes in a stand mixer).  In a separate bowl, sift the
flour with the baking powder and salt. In a glass or cup, mix
the extracts with the milk. Add eggs, one at a time, to the
creamed mixture, beating well after each addition. Gradually add
flour mixture alternately with flavored milk mixture, beating
after each addition, until smooth. Pour the batter into the cake
pans, and firmly drop the pans on the counter a few times to get
rid of any air bubbles.  Bake for 25 to 30 minutes. Test with a
toothpick to be sure the layers are cooked. Remove from the oven
and cool (in the pans) on a wire rack for about 10 minutes then
remove the layers from the pans by inverting onto the wire rack
to finish cooling. Cut layers to make 4 or 6 layers. ICING: Cook
milk and sugar to soft ball stage. Remove from heat and add
vanilla. Mix well. Add butter and peanut butter. Beat until
cool. Frost cake. Keep refrigerated until time to serve.

Chocolate Peanut Butter Swirl Cake



2-1/4 cups all purpose flour sifted

1-1/2 cups sugar

1/3 cup cocoa

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1-1/2 cups water

1/2 cup vegetable oil

4-1/2 teaspoons white vinegar

1-1/2 teaspoons vanilla extract

4 ounces softened cream cheese

1/4 cup creamy peanut butter

1/4 teaspoon peanut butter flavoring

1/3 cup sugar

1 egg

1/8 teaspoon salt

1/2 cup semisweet chocolate chips

1/2 cup pecans chopped

1 tablespoon sugar



Combine dry ingredients.

Stir in oil, water, vinegar and vanilla.

Mix well.

When well mixed pour into greased rectangular baking pan.

Beat cream cheese, peanut butter, flavoring, sugar, egg and salt

until smooth.

Stir in chocolate chips and drop by tablespoons over cake batter.

Cut through batter with a knife to swirl.

Sprinkle with pecans and remaining sugar.

Bake at 350 for 30 minutes.

Cool before cutting.

Refrigerate any leftovers.

Caramel Peanut Butter Cake

1 cup shortening
2 1/2 cups sugar
1 teaspoon vanilla
3 cups sifted plain flour
1 cup buttermilk
6 eggs
1 teaspoon baking powder
1/2 teaspoon salt

Between Layers:
1 8 oz. pkg. softened cream cheese
1 box powdered sugar
1/2 cup creamy peanut butter
2 tablespoons canned milk
1/2 teaspoon vanilla
1/2 stick margarine

Frosting:
1 stick margarine
4 tablespoons corn syrup
1 box powdered sugar (sifted)
1 cup extra crunchy peanut butter
1 1/2 cups brown sugar
1/3 cup canned milk
1 teaspoon vanilla

Cake:
Blend shortening until creamy, slowly add sugar. When well
mixed, begin adding eggs one at a time. Mix well.
Sift together flour, baking powder and set aside.
Add to egg mixture 1 cup flour at a time, alternating with
buttermilk, until all three cups of flour have been added.
Add vanilla and salt. Mix only until combined. Do not
over beat. Line round baking pans with waxed paper. Place 8-9
tablespoons of batter in each pan. Will make approximately 5
layers.
Bake at 400 degrees until toothpick inserted is clean. Let
layers cool completely before icing.

Between Layers:
Soften margarine and cream cheese at room temperature. Cream
together well. Add powdered sugar and continue beating until
creamy. Add vanilla and peanut butter. Spread between cooled
layers.

Frosting:
Melt margarine, brown sugar and Karo syrup in boiler, bring to
a boil. Remove from heat, add milk, powdered sugar, vanilla,
and peanut butter. Beat until creamy. Spread on top and sides
of cake.

Peanut Butter Cake      

2 cups all-purpose flour
2 cups granulated sugar
2 eggs
3/4 cup shortening
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup buttermilk
3/4 cup hot water
1 cup peanut butter (smooth or chunky)

Preheat oven to 350 degrees F.

Cream sugar, eggs, shortening and vanilla extract. Add
buttermilk, hot water, and peanut butter. Add dry ingredients.
Mix well until smooth - about 2 minutes. Pour into prepared 13 x
9-inch cake pan. Bake for 30 to 35 minutes. Cool and frost.


Peanut Butter Icing
2 cups confectioners sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup peanut butter

Cream all ingredients together until very smooth.

1-1/4 C butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk

FROSTING
2 packages (8 oz ea) cream cheese, softened
1 C butter, softened
1 package (2 pounds) confectioners sugar
2 tsp vanilla
2 to 3 TBS milk
2/3 cups chopped, toasted pecans

In a small heavy skillet, melt 1/4 cup butter.  Add pecans, cook
over medium heat until toasted (about 4 minutes).  Spread on
foil to cool.
In a large mixing bowl, cream sugar and remaining butter.  Add
eggs, one at a time, beating well after each addition.  Beat in
vanilla.  Combine the flour, baking powder and salt.  Add to
creamed mixture alternately with milk.  Beat just until
combined.  Fold in pecans.  Pour into three greased 9-in round
baking pans.  Bake at 350 for 25-30 minutes or until a toothpick
inserted near the center comes out clean.  Cool for 10 minutes
before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl beat the cream cheese,
butter, confectioner's sugar and vanilla.  Beat in enough milk
to achieve spreading consistency.  Spread frosting between
layers and over top and sides of cake.  Sprinkle with pecans.
Store in refrigerator.  Yield 12-16 servings.

Peanut Butter Layer Cake



~~~Cake~~~

1/4 cup butter, softened

1 cup sugar

1 egg

2 egg whites

1/2 cup peanut butter chips, melted and cooled

1/4 cup unsweetened applesauce

1 tsp. vanilla extract

2 cups all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1-1/2 cups 1% buttermilk



~~~Peanut Butter Frosting~~~

1 pkg. (8 oz.) reduced fat cream cheese

1/2 cup peanut butter chips, melted and cooled

1 tsp. vanilla extract

1/8 tsp. salt

3 cups confectioners' sugar

Unsalted peanuts, optional



To make the cake:

Coat two 9" round baking pans with nonstick cooking spray and

line with waxed paper. Coat the paper with nonstick cooking spray

and dust with flour; set aside.



In a large mixing bowl, beat butter and sugar until crumbly. Beat in the

egg, egg whites, melted chips, applesauce and vanilla. Combine the flour,

baking soda, baking powder and salt; add to peanut butter mixture alternately

with buttermilk.



Pour into prepared pans. Bake at 350° F., for 20-25 minutes or until a toothpick

inserted near the center comes out clean. Cool for 10 minutes before removing

from pans to wire racks to cool completely.



To make the frosting:

In a small mixing bowl, beat cream cheese, melted chips,

vanilla and salt until light and fluffy. Beat in confectioners' sugar until smooth.

Spread between layers and over top and sides of cake.



Garnish with peanuts if desired. Store in the refrigerator.



Yield: 12 servings.

Peanut Butter Cake      

2 cups all-purpose flour
2 cups granulated sugar
2 eggs
3/4 cup shortening
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup buttermilk
3/4 cup hot water
1 cup peanut butter (smooth or chunky)

Preheat oven to 350 degrees F.

Cream sugar, eggs, shortening and vanilla extract. Add
buttermilk, hot water, and peanut butter. Add dry ingredients.
Mix well until smooth - about 2 minutes. Pour into prepared 13 x
9-inch cake pan. Bake for 30 to 35 minutes. Cool and frost.

Peanut Butter Icing
2 cups confectioners sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup peanut butter

Cream all ingredients together until very smooth.

Peanut Butter Cake
1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder

Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well. Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.

Caramel Peanut Butter Cake

1 cup shortening
2 1/2 cups sugar
1 teaspoon vanilla
3 cups sifted plain flour
1 cup buttermilk
6 eggs
1 teaspoon baking powder
1/2 teaspoon salt

Between Layers:
1 8 oz. pkg. softened cream cheese
1 box powdered sugar
1/2 cup creamy peanut butter
2 tablespoons canned milk
1/2 teaspoon vanilla
1/2 stick margarine

Frosting:
1 stick margarine
4 tablespoons corn syrup
1 box powdered sugar (sifted)
1 cup extra crunchy peanut butter
1 1/2 cups brown sugar
1/3 cup canned milk
1 teaspoon vanilla

Cake:
Blend shortening until creamy, slowly add sugar. When well
mixed, begin adding eggs one at a time. Mix well.
Sift together flour, baking powder and set aside.
Add to egg mixture 1 cup flour at a time, alternating with
buttermilk, until all three cups of flour have been added.
Add vanilla and salt. Mix only until combined. Do not
over beat. Line round baking pans with waxed paper. Place 8-9
tablespoons of batter in each pan. Will make approximately 5
layers.
Bake at 400 degrees until toothpick inserted is clean. Let
layers cool completely before icing.

Between Layers:
Soften margarine and cream cheese at room temperature. Cream
together well. Add powdered sugar and continue beating until
creamy. Add vanilla and peanut butter. Spread between cooled
layers.

Frosting:
Melt margarine, brown sugar and Karo syrup in boiler, bring to
a boil. Remove from heat, add milk, powdered sugar, vanilla,
and peanut butter. Beat until creamy. Spread on top and sides
of cake.

Peanut Butter Cake

2 cups all-purpose flour
2 cups granulated sugar
2 eggs
3/4 cup shortening
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup buttermilk
3/4 cup hot water
1 cup peanut butter (smooth or chunky)

Preheat oven to 350 degrees F.

Cream sugar, eggs, shortening and vanilla extract. Add
buttermilk, hot water, and peanut butter. Add dry ingredients.
Mix well until smooth - about 2 minutes. Pour into prepared 13 x
9-inch cake pan. Bake for 30 to 35 minutes. Cool and frost.


Peanut Butter Icing
2 cups confectioners sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup peanut butter

Cream all ingredients together until very smooth.