"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peanut Butter Cake Recipe

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This recipe for Peanut Butter Cake, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Carroll ,Shepherd
Added: Saturday, October 29, 2005


2 cups sugar
2 cups all purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup crunchy peanut butter
1/2 cup butter or margarine
1/2 cup oil(peanut or vegetable)
1 teaspoon vanilla
1(3 1/2 ounce can flaked coconut
5 eggs separated
Frosting:1 (8ounce) package cream cheese
1/2 cup butter or margarine
1 16 oz box confectioners' sugar
1 teaspoon vanilla extract
1/3 cup chopped peanuts

Place all ingredients,except egg white,into mixing bowl.With mixer at medium speed,beat until well mixed.Whip egg whites until stiff,then fold into batter.Pour into three greased 9 inch cake pans and bake 25 minutes or until cake tester comes out clean.Cool layers in pans on wire racks 10 minutes.Remove from pans ,cool completely.Frost
For frosting;
Whip cream cheese and margarine until fluffy.gradually add confectioners' sugar and vanilla.beat until smooth.Frost cake;Garnish with peanuts




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