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Peanut Butter Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 to 16 servings Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
12 to 16 servings Servings
$ /Serving

Peanut Butter Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 to 16 servings Servings
$ /Serving

Ingredients

  • 1 cup all-purpose flour
  • 1 2 tablespoons cup plus sugar
  • 3 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cup graham cracker crumbs
  • 3/4 cup Crisco shortening
  • 1 2 tablespoons cup plus milk
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 cups confectioners' sugar
  • 2 tablespoons cocoa
  • 8 1 stick tablespoons butter
  • 1/3 cup heavy cream
  • 1/2 cup peanuts, salted
  • 2 capfulls vanilla

Preparation

Preheat oven to 375 degrees baking with a metal dish; 325 degrees if using a glass dish. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9 x 13-inch pan for 30 to 35 minutes. Do note remove from pan.

Frosting:

Mix all ingredients together. Heat in a saucepan and bring to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it.

L&S SCCB, Pg. 136

Recipe courtesy Paula Deen

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Preparation

Preheat oven to 375 degrees baking with a metal dish; 325 degrees if using a glass dish. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9 x 13-inch pan for 30 to 35 minutes. Do note remove from pan.

Frosting:

Mix all ingredients together. Heat in a saucepan and bring to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it.

L&S SCCB, Pg. 136

Recipe courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product