Peanut Butter Cake

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Servings: 12 to 16 servings
Prep Time: 15 min
Cook Time: 40 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 1/2 teaspoon baking powder
1 teaspoon salt
2 cup graham cracker crumbs
Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount)
3/4 cup Crisco shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla
3   eggs

Frosting:
2 cups confectioners’ sugar
2 tablespoons cocoa
8 tablespoons (1 stick) butter
1/3 cup heavy cream
1/2 cup peanuts, salted
2 capfulls vanilla


 

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Directions

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

Show: Paula's Home Cooking/Savannah Country cookbook
          Watch Paula on Food Network


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Reader Comments:

43211

Hello Paula, thank you so much for coming to GAC I watch everyday and can't wait to make your Peanut butter cake for my man. I love southern cooking and have learned so many good tips God Bless you sincerley debbie young

By Debbie young on March 08, 2012

54321

On the Paula Deen show Wed. Feb. the 22 I thought Paula said she used self-rising flour.

By Diane Cummings on February 22, 2012

32121

I found this recipe to be more work than it was worth taste wise:( But I have great faith in Paula's recipes....so I will try it one more time. smile

By Anonymous on October 29, 2011

54321

I ONLY HAVE ONE QUESTION TO ASK PAULA. IF I AM BAKING A CAKE AND I WOULD LIKE TO USE CAKE FLOUR IN MY RECIPE INSTEAD OF ALL PURPOSE FLOUR, HOW DO I ALTERNATE THE RECIPE. I KNOW THERE IS A DIFFERENCE BUT I CAN'T REMEMBER. PLEASE ADVISE BECAUSE I REALLY LIKE TO USE CAKE FLOUR BECAUSE IT SEEMS TO GIVE A BETTER TEXTURE TO THE CAKE. LOVE YOUR SHOW AND I LOVE PAULA DEAN. THANK YOU FOR YOUR COMMENTS IN ADVANCE. MARIE SELL 929 CLARK ST PAGELAND, SC 29728

By MARIE SELL on July 12, 2011

54321

This cake is so yammy! Lots of people told me that this is the best cake they ever had.Thaks to Paula now I am great cook in my community.

By wahida on September 05, 2010

54321

Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount)

By Anonymous on June 03, 2010

54321

Where is the rest of the sentence....Peanut butter to taste (at least 1/2 cup if using more, decrease shortening by.....by what? thanks

By Anonymous on June 02, 2010

54321

By Anonymous on May 27, 2010

54321

This is one of my favorate recipe. I made this several times in defferent occasions.And every one seems to love this cake.I even heard comments like "this is the best peanut butter cake I have ever had in my life."Thanks Paula.

By wahida on September 10, 2009

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