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Peanut Butter Cake with Carmel Frosting
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Serves/Makes:1 9 inch 2-layer cake

  • Cake:
  • 1/2 cup (125 ml) shortening
  • 1 cup (225 ml) peanut butter
  • 1 cup (225 ml) sugar
  • 2 eggs, well beaten
  • 1-1/2 cups (350 ml) all purpose flour
  • 1/2 tsp (2 ml). salt
  • 3 tsps. baking powder
  • 1 cup (225 ml) milk
  • 1/2 tsp (2 ml). vanilla flavoring
  • Carmel Frosting:
  • 2 cups (475 ml) brown sugar
  • 2 tbsp (30 ml) Butter
  • 6 tbsp (90 ml) heavy cream
  • 1 cup (225 ml) powdered sugar
  • Cream shortening, gradually add peanut butter and cream until smooth.
  • Add sugar, and cream until mixture is light and fluffy.
  • Add well beaten eggs and mix well.
  • Combine all dry indredients and add to the creamed mixture alternating with the milk.
  • Stir in the Vanilla flavoring.
  • Spoon mixture into 2 greased 9" cake pans and bake at 375 degrees (200 C.) for 25 mins. or until cake pulls away from the sides of the pan.
  • Cool and Frost with Carmel Frosting.
  • Carmel Frosting:
  • Combine brown sugar, butter and cream, in a heavy sauce pan, cook until bubbles form around edges of the pan.
  • Remove from heat and add the powdered sugar, beating well.
  • Cool before spreading on the cake.
Found this in the Warren County, Ky. Rural Electric Cooperative Corp. cook book, the recipe was dated 1979. Hope it helps (Warren County, Ky, included Bowling Green, Kentucky.) Sissy

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