Peanut Butter Cake With Peanut Butter Cream Frosting |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 20 |
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No clue where this recipe came from, but it's yummy. I've used skim milk just fine, as well as reduced fat cream cheese. Ingredients:
1/2 cup peanut butter chips |
1/2 cup butter, softened |
1 1/4 cups sugar |
2 eggs |
1 teaspoon vanilla |
1 1/2 cups milk |
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 cup peanut butter chips |
1 (8 ounce) package cream cheese, softened |
1 teaspoon vanilla |
1/8 teaspoon salt |
3 cups powdered sugar |
2 tablespoons milk |
Directions:
1. Cake:.
2. Melt 1/2 cup peanut butter chips til smooth.
3. Combine butter and sugar; beat until creamy and blend in melted morsels.
4. Beat in eggs and vanilla.
5. Alternately blend in dry ingredients and milk.
6. Pour into 2 greased and floured 8-inch cake pans.
7. Bake at 350 degrees 35-40 minutes, or until golden.
8. Remove from pans and cool.
9. Frosting:.
10. Melt 1 cup of peanut butter chips and stir until smooth.
11. In a large bowl, combine cream cheese, chips, vanilla, and salt; beat well.
12. Beat in powdered sugar alternately with milk until mixture is of spreading consistency.
13. Frost cake.
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