Peanut Butter Cake 1960 Recipe

Name: Peanut Butter Cake 1960
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups unsifted all-purpose flour; 3 teaspoons baking powder; 1/8 teaspoon baking soda; 3/4 teaspoon salt; 1/3 cup shortening; 1/3 cup creamy smooth peanut butter; 1 cup lightly packed brown sugar; 2 large eggs; 3/4 cup whole milk; 1 teaspoon vanilla

Servings: persons

1 1/4 cups unsifted all-purpose flour
3 teaspoons baking powder
1/8 teaspoon baking soda
3/4 teaspoon salt
1/3 cup shortening
1/3 cup creamy smooth peanut butter
1 cup lightly packed brown sugar
2 large eggs
3/4 cup whole milk
1 teaspoon vanilla

1
Preheat oven to 350 degrees.
2
Grease a 8 inch cake pan, and line with greased wax paper.
3
Sift together twice the flour, baking powder, baking soda, and salt.
4
Cream the shortening and peanut butter together until well blended.
5
Gradually beat in the brown sugar.
6
Add the eggs one at a time, beating after each.
7
Combine the milk and vanilla.
8
Add the flour to creamed mixture alternating with the milk, combining after each addition.
9
Turn batter into prepared cake pan, and spread evenly.
10
Bake in the preheated oven for 40 to 45 minutes.
11
Test with tester befroe removing.
12
Place on wire rack let stand ten minutes, then turn out onto rack and remove paper.
13
Cool completely before frosting.
14
Frosting:
15
1/4 cup room temperature butter.
16
1/3 cup smooth peanut butter.
17
1 egg white.
18
2 cups sifted icing powder.
19
1 tablespoon cream.
20
1/2 teaspoon vanilla.
21
Cream butter and peanut butter until smooth and combined.
22
Add unbeaten egg white.
23
Work in the icing sugar alternating with the cream using just as much as needed to a spreading consistency.
24
Add vanilla. Blend well.
25
Frost 8 inch layer top and sides.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups unsifted all-purpose flour, 3 teaspoons baking powder, 1/8 teaspoon baking soda, 3/4 teaspoon salt, and more.

Yes, Peanut Butter Cake 1960 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Cake 1960

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