School Time Peanut Butter Cake Recipes

Steps:

• Cream shortening and peanut butter with the sugar and brown sugar until smooth. Add the milk gradually and then the eggs and vanilla. Mix the flour with the salt and baking powder and slowing add to the creamed mixture, blending well. Pour into a lightly greased and floured 9 x 13 pan and bake at 350 for 25 to 30 minutes.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Beat shortening with brown sugar, until mixture is creamy. Blend in peanut butter until mixture is smooth.
• 3. Beat in eggs, one at a time and vanilla; set aside.
• 4. Sift flour with baking powder and salt and add to the peanut butter mixture, alternately with milk. Divide into two greased 9-inch cake pans OR a 9"x12" cake pan. I usually use the 9"x12" pan as it reminds me of my school days -they baked it in a sheet pan, and cut it into squares for us.
• 5. Bake for 30 minutes or until the cakes test done -in a preheated 350 degrees F oven. Cool in pans for 10 minutes then turn out onto racks and frost when completely cooled.
• 6. NOTE: If you are icing the cake with the Peanut Butter Icing below, don't let the cake(s) cool -put icing on hot cake.
• 7. TOPPING/ICING: You can sprinkle confectioners' sugar on top of the cake if you bake in a sheet cake pan OR, if you bake layers (or a sheet cake), you can frost with a Vanilla Frosting OR use the Peanut Butter Icing (Very close to the icing used on the cake during my grammar school days.). It is very good -not too sweet. Directions are in the next step -step 8.
• 8. FOR THE PEANUT BUTTER ICING: Bring to a boil 1 stick of butter, 1/2 cup peanut butter, 1/3 cup buttermilk, 1 teaspoon vanilla; bring to a boil, then add 1 lb. powdered sugar, mix well, and pour over hot cake.
• 9. HINT: If you don't have buttermilk, you can make a substitute. Add 1 teaspoon lemon juice to 1/3 cup of milk; let it sit for 5 minutes. You will have the equivalent of 1/3 cup buttermilk.
• 10. Share a piece of cake with me -I cut you a piece. ENJOY!!!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
• Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
• Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.