–CAKE–
1 c Water
1/2 c Vegetable oil
1/2 c Creamy peanut butter
1/2 c Butter or margarine
2 c All-purpose flour
1 ts Baking soda
2 c Sugar
2 lg Eggs
1/2 c Milk
1 ts Vanilla extract
FROSTING
1/2 c Creamy peanut butter
1/2 c Butter or margarine
1/3 c Milk
4 3/4 c Sifted confectioners’ sugar
1 ts Vanilla extract
Source: 1995 America’s Best Recipes
CAKE: Combine first 4 ingredients in a saucepan; cook over medium heat,
stirring constantly, until smooth.
Combine flour, soda and sugar in a large mixing bowl. Add eggs, milk, and
vanilla; beat at low speed of an electric mixer until blended. Add peanut
butter mixture; mix well. Pour batter into a greased and floured
13x9x2-inch pan.
FROSTING: Combine first 3 ingredients in a medium saucepan; cook over
medium heat, stirring constantly, until smooth. Remove from heat. Add
powdered sugar and vanilla, stirring until mixture is spreading
consistency.
Yields: 2 1/2 cups
From the recipe files of suzy@gannett.infi.net
Yields
15 Servings