Peanut Butter Picnic Cake
|Margarine||1⁄2 Cup (8 tbs) (Parkay)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Peanut butter||1⁄4 Cup (4 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Strawberry preserves/Grape jelly peanut||10 Ounce (1 Jar, Kraft)|
|Butter frosting||1⁄2 Cup (8 tbs)|
Cream margarine and sugar until light and fluffy.
Blend in peanut butter, eggs and vanilla.
Add combined dry ingredients alternately with milk, mixing well after each addition.
Pour into two greased and floured 8- or 9-inch layer pans.
Bake at 350°F., 35-40 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Spread 3/4 cup preserves between layers.
Frost with Peanut Butter Frosting.
Decorate with additional preserves.
Serving size: Complete recipe
Calories 4833 Calories from Fat 1466
% Daily Value*
Total Fat 166 g255.8%
Saturated Fat 34.3 g171.7%
Trans Fat 0 g
Cholesterol 445.6 mg148.5%
Sodium 4007.9 mg167%
Total Carbohydrates 781 g260.2%
Dietary Fiber 10.5 g41.8%
Sugars 551.8 g
Protein 60 g120.2%
Vitamin A 92% Vitamin C 0.18%
Calcium 149.8% Iron 93.9%
*Based on a 2000 Calorie diet