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My review
Peanut Butter Cake III
SHERRY_G
"This is the peanutty-est!"
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Ingredients
1 h 5 m servings 733 calsOriginal recipe yields 12 servings (1 - 9x13 inch pan)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
- 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.
- 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.
- 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 Facts
Per Serving: 733 calories; 32.9 g fat; 98.8 g carbohydrates; 16.2 g protein; 123 mg cholesterol; 439 mg sodium. Full nutrition
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Reviews
Read all reviews 2830 Ratings
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Most helpful positive review
4/15/2006
Delicious cake-- although I recommend using margarine instead of butter or fewer eggs as the cake was very heavy in the middle.
Most helpful critical review
6/4/2002
Although the peanut butter taste was exceptional, the cake was not ... way too dry. If I were to try it again I would try adding salad oil or yogurt to give it some moisture.
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6/4/2002
Although the peanut butter taste was exceptional, the cake was not ... way too dry. If I were to try it again I would try adding salad oil or yogurt to give it some moisture.
8/7/2007
1 cup of milk to 1 lb confectionery sugar is too much. Use about 1/4 cup of milk to get a creamy spreadable frosting. Mix peanut butter with confectionery sugar than add as much milk to ma...
5/21/2006
I followed the recipe exactly. The cake was extremely dense, thick and somewhat dry tasting. It was tolerable but I would not make it again. My whole family loves peanut butter so I assumed t...
11/22/2010
This is a pound cake recipe. There is too much flour in the batter, which causes the center to thicken up much more than a cake should be. Flavor is good, but take out at least a 1/4 cup of flou...
4/15/2006
Delicious cake-- although I recommend using margarine instead of butter or fewer eggs as the cake was very heavy in the middle.
3/14/2006
Delicious!!!!! Everyone who has tried it ,loved it.I used the icing recipe off of peanutbutter cake 2 .worked really well
3/5/2011
Hi all, I made this cake this morning, in fact I actually made two of them...one a double layer and the other, a bundt cake. The cake tastes really good and the frosting is to die for. For the...
8/10/2010
Not a good taste in the cake and you can not use one cup of milk to it, I could have drank my icing!