Get nostalgic with this recipe for peanut butter cake featuring a simple frosting.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch cake pan.

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  • Cream together 1/2 cup butter and 1/2 cup peanut butter. Stir in white and brown sugars and beat well, then add the beaten eggs and 3/4 teaspoon of vanilla. Sift together flour, baking powder and salt. Add the flour mixture into the batter alternately with the milk.

  • Pour batter into the prepared pan and bake for 35 minutes. Frost when cool.

  • To Make Frosting: Blend together 1/8 cup butter or margarine, 3 cups confectioners' sugar, 4 1/2 tablespoons evaporated milk and 1 1/2 teaspoons vanilla extract, stirring slowly until mixture holds its shape. Then beat until very smooth. If necessary, gradually add tiny amounts of evaporated milk to bring to spreading consistency.

Nutrition Facts

247.5 calories; 3.8 g protein; 40.1 g carbohydrates; 29.9 mg cholesterol; 184.5 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/23/2003
The cake was great and easy to make. We didn't like the icing though. Next time we're thinking of using cream cheese or chocolate frosting. Read More
(7)

Most helpful critical review

Rating: 1 stars
12/31/2003
Unfortunately I was really disappointed in this recipe. The cake was very dry and not at all flavorful. I changed the icing recipe in hopes of saving the cake but it really wasn't worth the effort. The ratio of baking powder to flour seems very high also. Read More
(16)
24 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 8
Rating: 4 stars
10/23/2003
The cake was great and easy to make. We didn't like the icing though. Next time we're thinking of using cream cheese or chocolate frosting. Read More
(7)
Rating: 1 stars
12/30/2003
Unfortunately I was really disappointed in this recipe. The cake was very dry and not at all flavorful. I changed the icing recipe in hopes of saving the cake but it really wasn't worth the effort. The ratio of baking powder to flour seems very high also. Read More
(16)
Rating: 2 stars
05/04/2003
It was not very good but kids will probably eat it Read More
(12)
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Rating: 1 stars
03/18/2003
Too dry and tastes like flour. Read More
(7)
Rating: 4 stars
10/23/2003
The cake was great and easy to make. We didn't like the icing though. Next time we're thinking of using cream cheese or chocolate frosting. Read More
(7)
Rating: 3 stars
05/11/2006
I didn't read the other reviews until after I had the cake in the oven so I was a bit worried how it would turn out. Luckily it wasn't bad aside from being a tad less moist than I like my cake. I used skim milk and skipped the frosting alltogether instead opting to dust the top of the finished cake with powdered sugar. Read More
(6)
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Rating: 3 stars
05/28/2011
I found this cake very dry but had a good flavour. If I make it again will add more milk to it. When I tried to poured the batter in the pan I had to scrape it out of the bowl just to get it into the pan. Read More
(5)
Rating: 2 stars
02/16/2011
This cake would have been WAY too dry had I followed the recipe exactly. It did not even resemble cake batter until I added another egg and another cup of milk at the end. I also used chocolate frosting. Read More
(5)
Rating: 4 stars
05/03/2010
It's moist and tasty but just a little too sweet. Need to cut down on half portion of sugar. Read More
(3)
Rating: 4 stars
11/28/2012
I made the cake according to directions but the icing was missing something so I added 1/2 cup Peanut Butter and I received a lot of compliments from my family. I will make again. Read More
(2)