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Superbowl Peanut Butter Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

The peanut butter fudge-like frosting is the star in this pound cake-type cake. I found this recipe in a magazine ad from the 1970s – I was still in high school at the time. I made this for my then-boyfriend (now husband) and he loved it! I have since lost the recipe but my dear mother-in-law had written it down.

Ingredients

  • FOR THE CAKE:
  • ½ cups Margarine Or Butter
  • 1-⅓ cup Sugar
  • ¼ cups Peanut Butter
  • 1 teaspoon Vanilla
  • 2 whole Eggs
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Milk
  • _____
  • FOR THE FROSTING:
  • ¼ cups Margarine Or Butter
  • ¼ cups Peanut Butter
  • 1 teaspoon Vanilla
  • ½ teaspoons Salt
  • 2-½ cups Powdered Sugar
  • 3 Tablespoons Milk

Preparation

For the cake:

Preheat oven to 350F.

Cream the butter with the sugar. Add the peanut butter, vanilla, eggs and beat well.

Mix together the flour, baking powder, salt and then beat it into the creamed mixture adding it alternately with the milk.

Pour into 2 prepared 8-inch round cake pans.

Bake in the 350F oven for 35–40 minutes until just golden and a toothpick comes out clean. Take care not to over bake!

Cool on a wire rack.

For the frosting:

Cream together the margarine/butter, peanut butter, vanilla and salt. Beat well. Add powdered sugar alternately with the milk until it reaches spreading consistency. Spread on the cooled cake.

4 Comments

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Pat Mendell on 7.1.2012

I just made half a recipe to make 12 cupcakes for my grandkids. When I made the frosting I add 3T of cocoa (propably could have added 4T), and increased the milk a tablespoon at a time (sorry I lost count) till I had the consistancey I wanted. 3 out 4 grandkid loved it. Next time I make the cake I’m going to put the cocoa in the frosting again, I thought it was yummy. Thanks again for sharing
Pat

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Pat Mendell on 6.12.2012

I made a peanut butter layer cake when I was in high school (1963-67). I have been looking for that recipe for years. When I make the cake I remember my mother was suprized at how good it tasted and my 5 brothers devoured it in a day or so. I do hope this is it… I am going to make it for my grandkids very soon…maybe even tonight if I have enough powdered sugar…pretty sure I have every think else… I’ll get back with a review asap.
Pat

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nursechacha on 1.26.2011

Good!! This is one of hubs favorites!
I googled the heck out of this trying to locate the old recipe on the Kraft site or anywhere, but no luck! I suppose it’s too old!
Seems like it was an ad for a Super Bowl party and of course the recipe called for Parkay margarine. I can see it in my head like it was yesterday! Sigh!
I hope it’s ok that I mentioned the brands.. Ah well!
Enjoy & thanks for your comment! ;)

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Twinks on 1.25.2011

I love vintage recipes and I love peanut butter. I’m saving this one to try!

One Review

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Pat Mendell on 6.12.2012

Just finished frosting and serving the cake to my grandgirls. They both like it a lot. Allison the older of the 2 drizzled chocolate syrup on top of her’s. The cake is everything I remember, moist and not a strong peanut butter flavor, the 8 inch pans were barly big enough, think I could have used 9 inch or 3-8 inch. The frosting is really good but I think if my memory serves me, the recipe I used…o’ so many years ago, was a cooked frosting not unlike the “7 Minute” frosting and not quite as sweet. A great cake..I was just thinking…what if you used strawberry preserves, between the layers? Too much…maybe, Thanks for the trip down memory lane, Oh yeah check my blog for a picture of your cake, feel feel to use it if you want.
Pat

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