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"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 Pound Cake with Frosting Recipe

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This recipe for Peanut Butter Pound Cake with Frosting is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
5 eggs
1/2 c. creamy peanut butter
1 c. light brown sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1 T. vanilla
2 sticks margarine
2 c. granulated white sugar
3 c. all-purpose flour
1/2 tsp. salt
1 c. milk

Frosting:
1/2 stick margarine
1/3 c. creamy peanut butter
dash of salt
2 eggs
1 oz. canned milk
1 box powdered sugar
Directions:
Directions:
Preheat oven to 325º. Bake in a tube pan.

Cake:
Cream margarine, sugar and peanut butter.
Add eggs, one at a time, mixing well after each addition.
Add dry ingredients, alternating with milk to which the vanilla has been added.
Pour batter into a tube pan.
Bake in 325º oven for 1 to 1-1/2 hours.
Allow cake to cool before frosting.

Frosting:
Cream margarine and peanut butter.
Add eggs, one at a time, mixing well after each addition.
Add salt; mix well.
Alternate adding milk and powder sugar; mixing well after each addition.
Frost cooled cake.

 

 

 

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