SCHOOL-TIME PEANUT BUTTER CAKE

SCHOOL-TIME PEANUT BUTTER CAKE image

This is my revision of a Peanut Butter cake served in our lunchroom/cafeteria when I was in grade school. The original recipe was printed in the local newspaper; and this is similar to one served in the school lunchroom. We loved Peanut Butter Cake day! You can dust the cake with Confectioners' sugar; a Vanilla frosting; or the...

Provided by Pat Morris

Categories Cakes

Time 45m

Number Of Ingredients 15

Ingredients

1/2 c solid shortening (such as crisco)
1 1/4 c brown sugar, packed
2/3 c peanut butter
4 large eggs
2 tsp vanilla
2 c all-purpose flour
1 Tbsp baking powder
1 tsp salt
2/3 c milk
FOR PEANUT BUTTER ICING
1 stick butter
1/2 c peanut butter
1/3 c buttermilk (you can make your own -see hint, below.)
1 tsp vanilla
1 lb confectioners' sugar

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!!!