Butter Book
I try to find the recipe for Peanut Butter Cake I once found in the book of the company to serve the future?
I guarantee you it's a tasty recipe! Nany of Caramel Peanut Butter Cake: 1 cup Crisco 2 1 / 2 cups sugar 1 teaspoon vanilla 3 cups sifted flour 1 cup plain buttermilk 6 eggs 1 teaspoon Baking Powder 1 / 2 teaspoon of salt between the layers: 1 8 oz pkg. Cream Cheese, softened 1 box powdered sugar 1 / 2 cup Jif creamy peanut butter 2 tablespoons milk animal half vanilla 1 / 2 tablespoon margarine stick Frosting: 1 margarine 4 tablespoons Karo syrup a box of powdered sugar (sifted) 1 cup Jif Extra crunchy peanut butter 1 1 / 2 cups brown sugar 1 / 3 cup milk 1 animal teaspoon vanilla cake: Mix until creamy Crisco, add sugar slowly. When well mixed, start adding the 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 added. Add vanilla and salt. Mix only until combined. Do not over beat. Line baking pans with wax paper round. Place 8-9 tablespoons of batter into each mold. Will be about 5 layers. Bake at 400 degrees until a toothpick inserted own. Let the layers cool completely before frosting. Between layers: Soften margarine and cream cheese at room temperature. Cream well together. 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 the boiler, bring to boil. Remove from heat, add milk, sugar, vanilla and peanut butter. Beat until creamy. Spread over top and sides of cake.
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