Recipe: Reese's Peanutbutter Cake
Posted By: Judy/AZ
Date: March 5th 1999
In Reply to: ISO: Reese's Peanutbutter Cake
Board: TKL Cooking Club

Romano's Reese's Peanut Butter Cake

Categories: Chocolate, Cakes
Yield: 6 servings

3/4 c Unsalted butter
3/4 c Creamy style peanut butter
2 c Packed brown sugar
3 Eggs
2 c Unsifted all purpose flour
1 tb Baking powder
1/2 ts Salt
1 c Milk
1 ts Vanilla
Peanut Butter Filling:
1 c Cream cheese, softened
1/2 c Creamy style peanut butter
Chocolate Glaze:
1/2 c Water
4 tb Unsalted butter
1/2 c Cocoa
1 c Unsifted powdered sugar
1 ts Vanilla

Preheat oven to 350 degrees. Grease and flour 2 9" cake pans.

In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to
blend. Add eggs, one at a time, mixing well after each addition.

In small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter
mixture alternately with milk, beginning and ending with flour mixture. Add vanilla.

Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool on wire rack to room
temperature before frosting the cake.

Spread half of Peanut Butter Filling over tops of each cake. Chill.

Spread half of warm Chocolate Glaze over peanut butter topping on each cake, using metal spatula
dipped in hot water. As glaze cools, it will thicken.

Peanut Butter Filling: Cream ingredients together until light and fluffy.

Chocolate Glaze: Place water and butter in small saucepan. Bring to boil. Add cocoa, sugar and vanilla
to water mixture. Mix until smooth.

NOTE: This recipe will make two 9 inch cakes or one
stacked layer cake. If making the stacked layer cake, the Peanut Butter
Filling should be put between the layers and on top of the cake before
topping it with the Chocolate Glaze.
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Title: Peanut Butter Cake
Posted By: Ellen
Date: February 19th 1998
In Reply to: Request: Peanut Butter Cake
Board: Tried and True/Heirloom Recipes

PEANUT BUTTER CAKE

2 c. flour
1 tsp. soda
2 c. sugar
1/2 tsp. salt
1/2 c. veg. oil
1 1/2 sticks oleo (3/4 c.)
1/2 c. peanut butter
1 c. water
2 eggs, beaten
1 tsp. vanilla
1/2 c. buttermilk

Mix flour, sugar, soda and salt and set aside. In a
saucepan, bring to a boil oil, oleo, peanut butter and
water. Pour over dry ingredients and mix. Add eggs,
vanilla and buttermilk and mix well. Pour into a greased
and floured 11x15x1 inch sheet cake pan. Bake 15 to
18 minutes at 350 degrees. Frost while warm.

Icing:

1/2 c. evaporated milk
1 c. sugar
1 T. oleo
1/2 c. crunchy peanut butter
1/2 c. miniature marshmallows
1 tsp. vanilla

Combine milk, sugar and oleo in saucepan. Bring to a
boil and cook for 2 minutes. Remove from heat and add
peanut butter and marshmallows. Stir until melted. Stir
in vanilla and spread over warm cake.
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Title: Peanut Butter Cake w/Chocolate Peanut Butter Frosting
Posted By: Judy/AZ
Date: February 16th 1998
In Reply to: Request: Peanut Butter Cake
Board: Tried and True/Heirloom Recipes Peanut Butter Cake / Chocolate-Peanut Butter
Frosting

-----CAKE-----

2 cups Sifted all-purpose flour
1 1/2 cups Sugar
2 1/2 teaspoons Baking powder
3/4 teaspoon Salt
1/2 cup Shortening -- room temperature
2/3 cup Milk
2 Eggs
1/4 cup Milk
2 tablespoons Peanut butter

-----FROSTING-----

6 ounces Package chocolate chips
1/2 cup Butter or margarine
1/2 cup To 3/4 cup sifted -- confectioners sugar
1 1/4 cups Peanut butter

CAKE:
Sift dry ingredients together in a large bowl. Add
shortening and milk; beat for 2 minutes at medium speed with an
electric mixer.

Add eggs and milk' beat for 1 minutes. Add peanut
butter to batter; beat at low speed until thoroughly mixed.
Grease two 8-inch cake pans. Line with waxed paper;
grease paper; sprinkle with flour and shake out excess. Divide batter
equally between the pans and bake at 350~ for 25 to 30
minutes.

For icing, spread with your favorite peanut butter while
cake is warm OR use the Chocolate-Peanut Butter Frosting.

FOR FROSTING:
Melt chocolate chips and butter in a double boiler. Add
confectioners sugar and peanut butter and beat until
smooth. Chill for about 15 minutes or until frosting is of
spreading consistency.
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