School Time Peanut Butter Cake Food

BEST PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
• Grease a 9X3 inch round baking pan (I use Magic Line pans). Pour the batter into the pan.Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
• To Make the Frosting: In the meantime place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting.)Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.

SCHOOL LUNCH PEANUT BUTTER CAKE RECIPE - (3.8/5)

Steps:

• Cream shortening and peanut butter with the sugar and brown sugar until smooth. Add the milk gradually and then the eggs and vanilla. Mix the flour with the salt and baking powder and slowing add to the creamed mixture, blending well. Pour into a lightly greased and floured 9 x 13 pan and bake at 350 for 25 to 30 minutes.

SCHOOL-TIME PEANUT BUTTER CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Beat shortening with brown sugar, until mixture is creamy. Blend in peanut butter until mixture is smooth.
• 3. Beat in eggs, one at a time and vanilla; set aside.
• 4. Sift flour with baking powder and salt and add to the peanut butter mixture, alternately with milk. Divide into two greased 9-inch cake pans OR a 9"x12" cake pan. I usually use the 9"x12" pan as it reminds me of my school days -they baked it in a sheet pan, and cut it into squares for us.
• 5. Bake for 30 minutes or until the cakes test done -in a preheated 350 degrees F oven. Cool in pans for 10 minutes then turn out onto racks and frost when completely cooled.
• 6. NOTE: If you are icing the cake with the Peanut Butter Icing below, don't let the cake(s) cool -put icing on hot cake.
• 7. TOPPING/ICING: You can sprinkle confectioners' sugar on top of the cake if you bake in a sheet cake pan OR, if you bake layers (or a sheet cake), you can frost with a Vanilla Frosting OR use the Peanut Butter Icing (Very close to the icing used on the cake during my grammar school days.). It is very good -not too sweet. Directions are in the next step -step 8.
• 8. FOR THE PEANUT BUTTER ICING: Bring to a boil 1 stick of butter, 1/2 cup peanut butter, 1/3 cup buttermilk, 1 teaspoon vanilla; bring to a boil, then add 1 lb. powdered sugar, mix well, and pour over hot cake.
• 9. HINT: If you don't have buttermilk, you can make a substitute. Add 1 teaspoon lemon juice to 1/3 cup of milk; let it sit for 5 minutes. You will have the equivalent of 1/3 cup buttermilk.
• 10. Share a piece of cake with me -I cut you a piece. ENJOY!!!

PEANUT BUTTER CRUMB CAKE

Steps:

• Preheat oven to 375°F.
• MAKE THE CRUMBS: Mix together the brown sugar, flour, peanut butter, and melted butter until crumbly; set aside.
• MAKE THE CAKE BATTER: Cream together the peanut butter and butter until light and fluffy.
• Slowly beat in the brown sugar.
• Add the eggs, one at a time, beating until fluffy after each addition.
• Whisk together the flour, baking powder, baking soda, and salt; add alternately to the creamed mixture with the milk, blending well after each addition. (Do not overmix).
• Spread the batter evenly in a greased 13x9-inch baking pan; top with the crumbs.
• Bake at 375°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool slightly before serving.
• Dust with powdered sugar, if desired; or drizzle with a chocolate glaze.

PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING

Steps:

• For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
• Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
• For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
• Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
• To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.