As I've said several times, my mom could live on peanut butter and ice-cream. This cake is one of her absolute favorites and the kids just love it with a cold glass of milk. Spring is upon us here on Beaty's Creek and it is gardening time a little early. I have been out planting like crazy so hopefully we don't get a winter cold snap. This is What's Cookin on Beaty's Creek today.
Needed:
1/2 cup peanut butter
1 cup water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 cups flour
1 t salt
1 t baking soda
1 vanilla bean-scraped
2 eggs
1/2 cup milk
Icing:
2 cups butter
1/2 cup milk
1/2 cup peanut butter
3 cups powdered sugar
In a saucepan heat peanut butter, water, and butter together until it melts together. Pour into a bowl, now add in your sugars and stir until well blended. Now add in all the dry ingredients. Mix until all comes together, now add in the milk and vanilla bean and stir. Now pour into a parchment lined jelly roll pan. Spread out smoothly and bake at 325' for 15 minutes.
Mix butter and peanut butter in a saucepan. Heat until boiling, then remove from heat. Pour into your bowl and add in powdered sugar a cup at a time until all is added. Now add in the milk and whip until creamy. Frost cake while icing is still slightly warm.
