Family-Favorite Peanut Butter Cake
My grandmother and aunts made this for family gatherings to go along with fresh homemade ice cream. I now share it with my family and friends during special gatherings. —Keith Gable, Goddard, Kansas
buttermilk
Ingredients
- 1/2 cup creamy peanut butter
- 6 tablespoons butter, cubed
- 1 cup water
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 1/2 cup buttermilk
- 1/4 cup unsweetened applesauce
- 2 large eggs, lightly beaten
- 1-1/4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- FROSTING
- 1/4 cup butter, cubed
- 1/4 cup creamy peanut butter
- 2 tablespoons fat-free milk
- 1-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
Directions
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1In a large saucepan, bring peanut butter, butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, buttermilk, applesauce, eggs, baking powder, vanilla, salt and baking soda until smooth.
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2Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes.
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3In a small saucepan, melt butter and peanut butter over medium heat; add milk. Bring to a boil. Remove from the heat. Gradually whisk in confectioners' sugar and vanilla until smooth. Spread over warm cake. Cool completely on a wire rack. Refrigerate leftovers.
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