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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

Double Peanut Butter Cake Recipe

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This recipe for Double Peanut Butter Cake is from Cooking with Friends, 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:  
1/2 c. creamy peanut butter
1/4 c. butter or margarine
3/4 c. sugar
2 eggs
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
Frosting:
1/3 c. chunky peanut butter
3 Tbsp. butter or margarine, softened
3 c. confectioners sugar
1/4 c. milk
1 1/2 tsp. vanilla extract
Directions:
Directions:
In a mixing bowl. cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture; mix well. Pour into a greased 9-inch square baking pan. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake. Yield: 9 servings.

 

 

 

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