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Title: Peanut Butter Cake 2
Categories: Cake Microwave
Yield: 1 Cake
| 1/2 | c | Plus 1 tbsp butter or margarine; softened |
| 1/4 | c | Plus 2 tbsp creamy peanut butter |
| 1 1/2 | c | Brown sugar; firmly packed |
| 3/4 | ts | Vanilla extract |
| 3 | Eggs | |
| 1 1/2 | c | All-purpose flour |
| 2 1/4 | ts | Baking powder |
| 1/4 | ts | Salt |
| 3/4 | c | Milk |
| Chocolate Frosting (below) | ||
| 1/4 | c | Peanuts; chopped |
| CHOCOLATE FROSTING | ||
| 2 | 1 ounce squares unsweetened chocolate | |
| 1/4 | c | Butter or margarine |
| 1/3 | c | Milk |
| 4 3/4 | c | Powdered sugar; sifted |
| 1 | ts | Vanilla extract |
Cream butter and peanut butter; gradually add sugar, beating until light and fluffy. Stir in vanilla. Add the eggs, one at a time, beating well after each. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper. Spoon batter into pans. Cut through batter with a knife to remove the air bubbles. Place 1 pan in microwave oven or an inverted saucer. Microwave at MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time. Microwave at HIGH for 2 to 3 minutes or until top is almost dry. Remove from oven and place on a sheet of aluminum foil. Cool in pan 10 minutes; remove from pan, and cool on a wire rack. Repeat with remaining layer. Spread Chocolate Frosting between layers and on top and sides of cake. Sprinkle peanuts over top. Yield: one 2-layer cake.
CHOCOLATE FROSTING: Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes. Stir in remaining ingredients; let stand 10 minutes. Beat with a wooden spoon until of spreading constistency. Yield: enough for one 2-layer cake.
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