Ok, I am SO sorry about lately! I have not posted in like two weeks! Luckily I had a guest post from gracefully baking, which really helped! But still… I really should be posting more! Some of the reasons I wasn’t posting was, first, we went on a trip, we left Thursday, June second, drove for six hours, stayed until that following Saturday, and drove another six hours on Sunday to get home. Then I had to unpack, wash everything, and repack for girls camp the next day! So, Monday I left for girls camp, and came home that Thursday! I know! Crazy! I wasn’t home for about 8 days straight, plus I hardly got any sleep the whole time! (at girls camp we never get to sleep on time, one night we stayed up till’ around 3:00 am! 🙂 ) But I have been dying to share this recipe with you!
So in the beginning I was planning on getting all the posts ready and setting them to automatically post on the right days, but… it was kinda crazy and I didn’t get time. I also had to bring all my own food (since I have to do the FODMAP diet 🙁 ), so Sunday we had to get all of that ready too! I made a lot of it, including a really yummy gluten free banana bread recipe I’ll share with you soon!
I found this recipe in a Betty Crocker cake book I bought and HAD to try it! So, I made this cake for my little newborn cousin marigold (well, more for her mom 🙂 ) My first attempt failed, so the next day I retried and it turned out perfect! So perfect that I decided to share it with you!
This is a DELICIOUS cake! And if you don’t like peanut butter, substitute butter for the peanut butter!
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup peanut butter
- 1 1/4 cups milk
- 1 teaspoon vanilla
- 3 eggs
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla
- 1 to 2 tablespoons milk
- Preheat oven to 350 degrees Fahrenheit
- Grease bottoms and sides of two 9-inch round cake pans with butter, lightly flour.
- In a large bowl (or mixer) beat together all cake ingredients on low speed for 30 seconds, constantly scraping bowl. Beat on high speed for 3 minutes occasionally scraping bowl.
- Pour into pans.
- Bake for 25-30 minutes, or until toothpick comes out clean and cake springs back when touched lightly.
- Cool 10 minutes, then remove from pans and let cool completely (about 1 hour)
- In a large bowl or mixer, mix together butter and powdered sugar, until well blended.
- Stir in vanilla and one tablespoon of milk.
- Slowly beat in remaining milk, just long enough to make it smooth and spreadable.
- Place one of the layers round side down.
- Spread 1/3 to 1/2 cup frosting on the top staying about 1/4 inch away from edge.
- Place second cake layer on top of the first, round side up. Spread a thin layer around the edge of the cake.
- Frost the side of the cake in swirls, make a rim above the top, about 1/4 inch, spread that rim across the top.
- Using a frosting bag make rosettes along the edge. (optional)
- If the frosting is to thin add a little extra powdered sugar, if it is to thick add a couple drops of milk.
- If needed, double the frosting recipe.