Monday, June 2, 2008

PEANUT BUTTER CAKE


1 STICK BUTTER (I used light)
1 CUP WATER
1/2 CUP PEANUT BUTTER (natural is good or other), CREAMY
1/4 CUP CANOLA OIL
1/3 CUP UNSW. APPLESAUCE
1 3/4 CUP SUGAR
2 CUPS ALL PURPOSE FLOUR
1/2 CUP MILK
2 EGGS
1 1/2 t BAKING SODA
1 t VANILLA
MIX BUTTER, WATER, PEANUT BUTTER AND OIL IN SAUCEPAN AND BRING TO A BOIL. TURN OFF HEAT AND ALLOW TO COOL SLIGHTLY. ADD REMAINING INGREDIENTS. POUR INTO SPRAYED 9x13. BAKE FOR APPROX. 50 MINUTES.
PEANUT BUTTER FROSTING:
2 T BUTTER (I used light)
1/2 CUP FAT FREE EVAPORATED MILK
1 CUP SUGAR
1 1/2 t VANILLA
BRING BUTTER, MILK AND SUGAR TO A BOIL AND CONTINUE BOILING FOR 2 MINUTES. ADD PEANUT BUTTER AND VANILLA AND BLEND UNTIL SMOOTH. FROST YOUR CAKE!
YOU CAN DECORATE WITH PEANUT BUTTER OR BUTTERSCOTCH CHIPS IF YOU LIKE.

2 comments:

Sandra said...

This looks yummy! Also love the simple decoration. Very cute!

Donna said...

Thank you---and thanks for posting!