|January 5, 2017
Peanut butter cake with chocolate frosting
Peanut Butter cake with chocolate frosting...it's delicious
½ cup solid vegetable shortening or 1 stick of unsalted butter or ½ cup of shortening
1 cup creamy peanut butter
1 ½ cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cup buttermilk
1 teaspoon vanilla extract
1 stick butter, softened
2 oz of melted semi-sweet chocolate morsels
1 package (16 ounce size) confectioners' sugar
1 cup peanut butter, creamy or chunky as desired
1/2 teaspoon vanilla extract
milk, as needed
Grease and sugar three layer-cake pans. Preheat the oven to 350 degrees F.
In a bowl cream the shortening, peanut butter, and sugar. Add the eggs one at a time, beating after each addition.
In a separate bowl combine the (sifted) flour with the baking soda, and add to the mixture alternately with the buttermilk, beating after each addition. Add the vanilla, and mix well. Bake for 30 minutes.
Remove from the oven, and after the cakes have cooled 5 to 10 minutes, remove from the pans to a cooling rack.
As the layers cool, make the frosting by beating together the butter, sugar, peanut butter, and vanilla extract, add the melted chocolate then add just enough milk to make a creamy, spreadable frosting.