SCHOOL-TIME PEANUT BUTTER CAKE
You can dust the cake with Confectioners' sugar; a Vanilla frosting; or the Peanut Butter frosting I am including below.
When I think of the cakes and cookies made and served in schools –they were all goodies the children looked forward to eating. We may have complained about some of the food on the menu –but never the sweets/desserts.
1/2 csolid shortening (such as crisco)
1 1/4 cbrown sugar, packed
2/3 cpeanut butter
2 call-purpose flour
1 Tbspbaking powder
FOR PEANUT BUTTER ICING
1/2 cpeanut butter
1/3 cbuttermilk (you can make your own -see hint, below.)
1 lbconfectioners' sugar
How to Make SCHOOL-TIME PEANUT BUTTER CAKE
- Preheat oven to 350 degrees.
- Beat shortening with brown sugar, until mixture is creamy. Blend in peanut butter until mixture is smooth.
- Beat in eggs, one at a time and vanilla; set aside.
- 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.
- 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.
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.
- 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.