Friday, June 28, 2013

Peanut Butter Cake

Peanuts are thought to have originated in South America, known as early as 950 B.C.E. The Inca Indians of South America made a paste out of peanuts, thus the origins of peanut butter go back a long time. 

The following recipe is a cake made from peanut butter and other ingredients, and is topped with a peanut butter and honey frosting.  Reference to the recipe was given to me on the internet. I have no idea who devised the recipe, but it sure is a keeper! 

Peanut Butter Cake
  • 2 1/4 cups all purpose flour
  • 2 cups light brown sugar, packed
  • 1 cup creamy peanut butter
  • 1/2 cup room-temperature butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups milk
  • 2 teaspoon vanilla extract
  • 3 eggs
Peanut Butter - Honey Frosting
  • 1/2 cup peanut butter
  • 2 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 5 Tablespoons milk
  • 1 cup mini-chocolate chips
Preheat oven to 350 degrees. Grease and flour a 10 x 15 cake pan. In a large bowl, slowly mix first four
ingredients with electric mixer until crumbly. Add the rest of the ingredients, blend at slow speed until mixed well, then beat at medium speed for three minutes. 

Pour into pan and bake for 35-40 minutes or until toothpick inserted in the center of the cake comes out clean. Let cake cool in the pan for ten minutes and make frosting.

Warm peanut butter and honey in the microwave for 20-30 seconds to make it easy to stir, add the rest of the frosting ingredients with electric mixer until smooth. 

After cake has sat for ten minutes, spread the frosting on the warm cake and sprinkle with the mini-chocolate chips.  

My Zimbio