Title: Opal's Peanut Butter Cake / Chocolate-Peanut Butter Frost
Categories: Cake Chocolate
Yield: 12 Servings
| 2 | c | Sifted all-purpose flour |
| 1 1/2 | c | Sugar |
| 2 1/2 | ts | Baking powder |
| 3/4 | ts | Salt |
| 1/2 | c | Shortening; room temperature |
| 2/3 | c | Milk |
| 2 | | Eggs |
| 1/4 | c | Milk |
| 2 | tb | Peanut butter ----frosting----- |
| 6 | oz | Package chocolate chips |
| 1/2 | c | Butter or margarine |
| 1/2 | c | To 3/4 cup sifted; c onfectioners sugar |
| 1 1/4 | c | Peanut butter |
SOURCE: More Tastes & Tales from Texas with love by Peg Hein, copyright
1987, Sixth Printing Oct. 1991, ISBN #0-9613881-1-0. MM format by Ursula
R. Taylor who got this from Robbie Shelton in the Oct. 1995 cookbook swap
on Delphi - Cust 229. CAKE: Sift dry ingredients togetgher 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.