"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Cake Recipe

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This recipe for Peanut Butter Cake, by , is from The Garner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, September 11, 2007


3/4 c. butter (1 1/2 sticks)
1/4 c. creamy peanut butter
4 eggs
1/2 c. buttermilk
2 c. sugar
3 tsp. baking powder
3 c. plain flour, sifted
1 tsp. vanilla
1/2 c. water

1. Let butter, peanut butter, eggs abd buttermilk come to room temperature for easy mixing--butter should be very soft
2. Grease ( i use Pam) a 10 in. tube pan. Preheat oven to 350.
3. Cream butter, peanut butter and eggs; add buttermilk and cream throughly.
4. Add eggs, beating after each one.
5. Add remaining ingredients. Beat on low speed for 30 seconds, and then on medium speed for 2 minutes, scraping sides of bowl often. Pour into prepared pan.
6. Bake at 350 for 45 minutes, then lower heat to 325 and bake 15 minutes more or until top springs back when lightly pressed.
7. Cool on wire rack for 10 minutes. Turn out and cool completely befor frosting.
8. PEANUT BUTTER FROSTING: Combine 1/4 c. creamy peanut butter, 1 c. powdered sugar and 5 T. buttermilk. Drizzle over cooled cake.




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