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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this recipe years ago from an advertisement for Kraft Peanut Butter. I've made it several times to bring along on picnics, as per its name, and it's always been a big hit. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1 1/4 cups sugar |
1/4 cup smooth peanut butter |
1 teaspoon vanilla |
2 eggs |
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 cup milk |
1/4 cup butter or 1/4 cup margarine |
1/4 cup smooth peanut butter |
1 teaspoon vanilla |
2 1/2 cups icing sugar |
1/4 cup milk |
Directions:
1. To make cake: Cream butter and sugar.
2. Add peanut butter, vanilla and eggs; beat well.
3. Blend together flour, baking powder and salt.
4. Add to creamed mixture alternately with milk, mixing well after each addition.
5. Pour batter into a greased 13 x 9 baking pan.
6. Bake at 350 degrees F for 30 to 35 minutes.
7. Cool; leave cake in pan.
8. When cold, spread with Peanut Butter Frosting and if desired, drizzle raspberry jam over the top.
9. To make the frosting: Cream butter, peanut butter and vanilla.
10. Add sugar alternately with milk, beating until light and fluffy.
11. Use additional milk if needed.
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