Caramel Peanut Butter Cake |
Name: |
Jana Bekemeier |
Base: |
Ft. Polk |
Recipe: |
Caramel Peanut Butter Cake
Cake:
1 cup Crisco
2 1/2 cups sugar
1 teaspoon vanilla
3 cups sifted plain flour
1 cup buttermilk
6 eggs
1 teaspoon baking powder
1/2 teaspoon salt
Between Layers:
1 8 oz. pkg. softened cream cheese
1 box powdered sugar
1/2 cup creamy Jif peanut butter
2 tablespoons pet milk
1/2 teaspoon vanilla
1/2 stick margarine
Frosting:
1 stick margarine
4 tablespoons Karo syrup
1 box powdered sugar (sifted)
1 cup Jif extra crunchy peanut butter
1 1/2 cups brown sugar
1/3 cup pet milk
1 teaspoon vanilla
Cake:
Blend Crisco until creamy, slowly add sugar. When well mixed, begin
adding eggs one at a time. Mix well. Sift together flour, baking
powder and set aside. Add to egg mixture 1 cup flour at a time,
alternating with buttermilk, until all three cups of flour have been
added. Add vanilla and salt. Mix only until combined. Do not over
beat. Line round baking pans with waxed paper. Place 8-9 tablespoons
of batter in each pan. Will make approximately 5 layers. Bake at 400
degrees until toothpick inserted is clean. Let layers cool completely
before icing.
Between Layers:
Soften margarine and cream cheese at room temperature. Cream together
well.
Add powdered sugar and continue beating until creamy. Add vanilla and
peanut butter. Spread between cooled layers.
Frosting:
Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
Remove from heat, add milk, powdered sugar, vanilla, and peanut
butter. Beat until creamy. Spread on top and sides of cake.
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