Peanut Butter Cake III

This is the peanutty-est!

Original recipe makes 1 – 9×13 inch pan

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
2/3 cup butter, softened
2 cups brown sugar
6 eggs
2 teaspoons vanilla extract
3/4 cup milk
 
1/2 cup creamy peanut butter
1 (16 ounce) package confectioners’ sugar, sifted
1 cup milk
1 teaspoon vanilla extract
1/2 cup chopped peanuts

  • PREP

    15 mins

  • COOK

    50 mins

  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 3/4 cup milk, mixing just until incorporated. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.
  4. To make Peanut Butter Frosting: In a large bowl, cream peanut butter; gradually beat in half of confectioners’ sugar. Add remaining confectioners’ sugar alternately with 1 cup of milk, beating until smooth enough to spread. Beat in 1 teaspoon vanilla. Spread frosting on top of cake and sprinkle with peanuts.

Nutrition

Calories: 733 kcal
Carbohydrates: 98.8 g
Cholesterol: 136 mg
Fat: 32.9 g
Fiber: 3 g
Protein: 16.2 g
Sodium: 439 mg

Related Recipes:

Stef’s Whoopie Pies with Peanut Butter Frosting Peanut Butter Cake II Peanut Butter and Banana Frosting Peanut Butter Cake V Peanut Butter Cake VI Peanut Butter Cake Peanut Butter Cake I Peanut Butter Sheet Cake Peanut Butter Fudge Cake Peanut Butter and Chocolate Cake II