Peanut Butter Layer Cake
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Brown sugar||1 Cup (16 tbs) (Well Packed For Measuring)|
|Peanut butter||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|For peanut butter frosting|
|Peanut butter||1⁄4 Cup (4 tbs)|
|Sifted confectioners sugar||3 Cup (48 tbs)|
Preheat oven to 350°F.
Grease and flour 2 layer cake pans 8 or 9 X 1 1/2 inches.
Separate eggs; beat whites until fluffy.
Add granulated sugar; continue beating until stiff and glossy.
Sift flour, baking powder, salt, and baking soda together into bowl.
Add brown sugar, 1/3 cup peanut butter, oil, and 1/2 the milk; beat well.
Add remaining milk and egg yolks; beat again. (If using mixer, beat 1 minute each time at medium speed.)
Fold in egg-white mixture lightly.
Put into prepared pans.
Bake 30 to 35 minutes.
Leave in pans to cool a little.
Turn out on rack.
Blend 1/4 cup peanut butter with sugar; add enough milk to make creamy consistency.
Use it to sandwich layers together; spread rest over top.
If desired, decorate top with peanuts.