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Frosted Peanut Butter Layer Cake

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  Eggs 2
  Granulated sugar 1⁄2 Cup (8 tbs)
  Cake flour 2 1⁄4 Cup (36 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Packed brown sugar 1 Cup (16 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
Peanut butter frosting
  Peanut butter 1⁄4 Cup (4 tbs)
  Confectioner's sugar 3 Cup (48 tbs), sifted
  Milk 5 Tablespoon
  Peanuts 1⁄4 Cup (4 tbs)

Preheat oven to350°F.
Grease and flour 2 (8- or 9-inch) layer-cake pans.
Bake cake.
Separate eggs.
Beat whites until fluffy.
Add granulated sugar; beat until stiff and glossy.
Sift flour, baking powder, salt, and baking soda together into bowl.
Add brown sugar, 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 onto rack.
Prepare frosting.
Blend peanut butter with sugar.
Add enough milk to make creamy consistency.
Use to sandwich layers together; spread rest over top.
Sprinkle top edge with peanuts.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5393 Calories from Fat 1236

% Daily Value*

Total Fat 141 g217.6%

Saturated Fat 22.7 g113.3%

Trans Fat 0 g

Cholesterol 430.5 mg143.5%

Sodium 4010.7 mg167.1%

Total Carbohydrates 978 g326.1%

Dietary Fiber 41.6 g166.6%

Sugars 677.6 g

Protein 85 g170.6%

Vitamin A 11.3% Vitamin C

Calcium 173.3% Iron 45.8%

*Based on a 2000 Calorie diet

Frosted Peanut Butter Layer Cake Recipe