School Time Peanut Butter Cake Recipes

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SCHOOL LUNCH PEANUT BUTTER CAKE RECIPE - (3.8/5)



School Lunch Peanut Butter Cake Recipe - (3.8/5) image

Provided by á-162246

Number Of Ingredients 2

1/3 c shortening, 1/3 c peanut butter, 3/4 c sugar, 3/4 c brown sugar, 1 c milk, 2 eggs, 1 t vanilla, 2 or 2 1/4 c flour, 1/2 t salt, 2 t baking powder,
Peanut Butter Frosting: 1/3 c peanut butter, 2 T butter, 2 c powdered sugar, 2 T cream, 1/2 c chopped peanuts.

Steps:

  • Cream shortening and peanut butter with the sugar and brown sugar until smooth. Add the milk gradually and then the eggs and vanilla. Mix the flour with the salt and baking powder and slowing add to the creamed mixture, blending well. Pour into a lightly greased and floured 9 x 13 pan and bake at 350 for 25 to 30 minutes.

SCHOOL-TIME PEANUT BUTTER CAKE



SCHOOL-TIME PEANUT BUTTER CAKE image

This is my revision of a Peanut Butter cake served in our lunchroom/cafeteria when I was in grade school. The original recipe was printed in the local newspaper; and this is similar to one served in the school lunchroom. We loved Peanut Butter Cake day! You can dust the cake with Confectioners' sugar; a Vanilla frosting; or the...

Provided by Pat Morris

Categories     Cakes

Time 45m

Number Of Ingredients 15

1/2 c solid shortening (such as crisco)
1 1/4 c brown sugar, packed
2/3 c peanut butter
4 large eggs
2 tsp vanilla
2 c all-purpose flour
1 Tbsp baking powder
1 tsp salt
2/3 c milk
FOR PEANUT BUTTER ICING
1 stick butter
1/2 c peanut butter
1/3 c buttermilk (you can make your own -see hint, below.)
1 tsp vanilla
1 lb confectioners' sugar

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Beat shortening with brown sugar, until mixture is creamy. Blend in peanut butter until mixture is smooth.
  • 3. Beat in eggs, one at a time and vanilla; set aside.
  • 4. Sift flour with baking powder and salt and add to the peanut butter mixture, alternately with milk. Divide into two greased 9-inch cake pans OR a 9"x12" cake pan. I usually use the 9"x12" pan as it reminds me of my school days -they baked it in a sheet pan, and cut it into squares for us.
  • 5. Bake for 30 minutes or until the cakes test done -in a preheated 350 degrees F oven. Cool in pans for 10 minutes then turn out onto racks and frost when completely cooled.
  • 6. NOTE: If you are icing the cake with the Peanut Butter Icing below, don't let the cake(s) cool -put icing on hot cake.
  • 7. TOPPING/ICING: You can sprinkle confectioners' sugar on top of the cake if you bake in a sheet cake pan OR, if you bake layers (or a sheet cake), you can frost with a Vanilla Frosting OR use the Peanut Butter Icing (Very close to the icing used on the cake during my grammar school days.). It is very good -not too sweet. Directions are in the next step -step 8.
  • 8. FOR THE PEANUT BUTTER ICING: Bring to a boil 1 stick of butter, 1/2 cup peanut butter, 1/3 cup buttermilk, 1 teaspoon vanilla; bring to a boil, then add 1 lb. powdered sugar, mix well, and pour over hot cake.
  • 9. HINT: If you don't have buttermilk, you can make a substitute. Add 1 teaspoon lemon juice to 1/3 cup of milk; let it sit for 5 minutes. You will have the equivalent of 1/3 cup buttermilk.
  • 10. Share a piece of cake with me -I cut you a piece. ENJOY!!!

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