2 c Unsifted cake flour
2 ts Baking powder
1/2 ts Salt
1/8 ts Ground allspice
3/4 c Smooth peanut butter
1/2 c Unsalted butter; softened
3/4 c Granulated sugar
3/4 c Packed dark-brown sugar
2 lg Eggs
1 1/2 ts Vanilla extract
3/4 c Milk
1 3/4 c Chopped unsalted dry-roasted
-peanuts
-FLUFFY PEANUT-BUTTER ICING-
1/2 c Unsalted butter; softened
1/2 pk (8-oz) cream cheese;
-softened
3/4 c Smooth peanut butter
1 1/2 ts Vanilla extract
2 c Sifted confectioners’ sugar
DECORATION
Melted semisweet chocolate
Dry-roasted peanut halves
From: christi@lexis-nexis.com (Christi Wilson)
Date: Mon, 21 Aug 1995 17:19:46 GMT
From: McCall’s, May, 1995
Make cake: Preheat oven to 350 degrees F. Grease 2 (9-in.) round cake pans.
Line bottoms with waxed paper; grease. Dust with flour; tap out excess. In
bowl, mix cake flour, baking powder, salt and allspice. Sift onto sheet of
waxedpaper.
In large bowl of electric mixer, at medium speed, beat butters until
smooth. Beat in sugars; beat 3 minutes or until fluffy. Beat in eggs, one
at a time, beating well after each addition. Beat in vanilla. At low speed,
beat in flour mixture (in fourths) alternately with milk (in thirds),
beginning and ending with flour mixture and beating just until blended.
Stir in 1/2 cup chopped peanuts; spread into pans.
Bake cake layers 25 to 30 minutes or until cake tester inserted in center
of each comes out clean; cool in pans on racks 10 minutes. Invert onto
racks; remove pans and paper. Invert layers again; cool completely.
Make icing: In large bowl, with mixer at medium-high speed, beat butter and
cream cheese until fluffy. Beat in peanut butter and vanilla. At low speed,
beat in confectioners’ sugar. Use to fill and frost cake.
Pat remaining chopped peanuts onto sides. Pipe 6 concentric chocolate rings
on top; with pick, pull icing toward edges of cake. Decorate with “flowers”
made with peanut petals. Pipe chocolate into center of each of the flowers
to hold petals together.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings