Peanut Butter Lovers Cake

Peanut Butter Lovers Cake, 10.0 out of 10 based on 1 rating
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Rating: 10.0/10 (1 vote cast)

This recipe comes to me from the Mennonite settlement outside of Jessup, Georgia in the heart of peanut country.  Sounds amazingly delicious…I would like to try this but have not had a chance yet. If anyone beats me to it and tries it, please share with us how it turns out! (photos are great, too!).  The Mennonite woman who shared it with me said she came up with the recipe as a way to incorporate locally grown peanut products, and that the cake is a prize-winner (she didn’t say what prize) and it is also her daughter’s favorite cake for birthdays.

3 /4 cup shortening

2 cups sugar

5 eggs, separated

1 cup peanut butter

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 /3 teaspoon salt

1 cup buttermilk

Heat oven to 350  Grease and flour 3 9-inch cake pans.  Separate eggs (room temperature). Whip whites until stiff, set aside.  Cream shortening and sugar.  Add butter, egg yolks, and vanilla.  Mix well. Sift flour, soda, and salt and add alternately with buttermilk. Fold egg whites into the batter. Divide into 3 pans.  Bake for 30 minutes at 350 or until a toothpick comes out clean.  Frost with this peanut butter icing:

3 1 /2 cups powdered sugar

1 cup peanut butter

3 /4 cup shortening

1 /4 cup milk

1 teaspoon vanilla

1 /3 cup chopped peanuts

Whip everything together (except peanuts) until ingredients are thoroughly combined and spreadable. Spread between layers and on top and sides. Sprinkle with peanuts.



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