Happy Birthday Peanut Butter Cake
By: Anonymous
Published: Tuesday, December 22, 2009 - 2:10am

Ingredients




1 1/2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Creamy peanut butter
1/2 cup (1 stick) butter or 
2 cups Firmly packed brown sugar
6 Eggs
3/4 cup Milk
2 teaspoons Vanilla
1 jar , (10 oz) grape jelly
1/2 cup Creamy peanut butter
1/2 stk butter or margarine, softened
2 cups Confectioners' sugar
5 tablespoons Milk, (5 to 6)
1 teaspoon Vanilla





Preparation

1 Grease and flour a 13-by-9-by-2-inch baking pan. In a medium bowl, combine flour, baking powder and salt; set aside. In large bowl of electric mixer on medium speed, beat peanut butter, butter and brown sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add milk and vanilla; beat until well mixed. Add flour mixture; beat until well mixed. 2 Pour batter into prepared pan. Bake in a preheated 350-degree oven 35 to 40 minutes, or until cake springs back when lightly touched. Let cake cool in pan on wire rack for 10 minutes; remove cake from pan and let cool completely. 3 Cut cake in half horizontally with a long sharp knife or by marking the sides of the cake with toothpicks and carefully drawing a long piece of thread or dental floss through the cake. Using long metal spatulas, carefully lift off the top layer. Spread bottom layer with grapejelly. 4 Replace top layer. Frost cake with peanut butter frosting. 5 Yield: 1 cake. 6 FROSTING: In large bowl of electric mixer on medium speed, beat peanut butter and butter until light and fluffy. Gradually beat in confectioners' sugar alternately with milk until frosting is a good spreading consistency. 7 Beat in vanilla. 8 Yield: Enough frosting for one 13-by-9-by-2-inch cake. 


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Preparation

 1  Grease and flour a 13-by-9-by-2-inch baking pan. In a medium bowl, combine flour, baking powder and salt; set aside. In large bowl of electric mixer on medium speed, beat peanut butter, butter and brown sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add milk and vanilla; beat until well mixed. Add flour mixture; beat until well mixed.  2  Pour batter into prepared pan. Bake in a preheated 350-degree oven 35 to 40 minutes, or until cake springs back when lightly touched. Let cake cool in pan on wire rack for 10 minutes; remove cake from pan and let cool completely.  3  Cut cake in half horizontally with a long sharp knife or by marking the sides of the cake with toothpicks and carefully drawing a long piece of thread or dental floss through the cake. Using long metal spatulas, carefully lift off the top layer. Spread bottom layer with grapejelly.  4  Replace top layer. Frost cake with peanut butter frosting.  5  Yield: 1 cake.  6  FROSTING: In large bowl of electric mixer on medium speed, beat peanut butter and butter until light and fluffy. Gradually beat in confectioners' sugar alternately with milk until frosting is a good spreading consistency.  7  Beat in vanilla.  8  Yield: Enough frosting for one 13-by-9-by-2-inch cake.