Peanut Butter Cake
Recipe: #22164
December 16, 2015
Categories: Desserts, Cakes, Peanut, Southern, Birthday, Fathers Day, Game/Sports Day Mothers Day, Potluck, Oven Bake, Vegetarian, Kosher Dairy, more
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Original is 8 servings
Ingredients
- FOR CAKE
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- FOR COOKED PEANUT ICING
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Nutritional
- Serving Size: 1 (333.5 g)
- Calories 1036.3
- Total Fat - 61 g
- Saturated Fat - 24.9 g
- Cholesterol - 1092.4 mg
- Sodium - 631.5 mg
- Total Carbohydrate - 95.7 g
- Dietary Fiber - 4.5 g
- Sugars - 53.7 g
- Protein - 30 g
- Calcium - 339.6 mg
- Iron - 4.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cream shortening and sugar until fluffy, then beat in eggs.
Step 2
Stir in the milk and bananas.
Step 3
Sift flour, baking powder and salt, then stir in the peanuts. Add dry ingredients to cake batter and beat until smooth and well blended.
Step 4
Pour this batter into two greased 8-inch cake pans and bake 30 to 35 minutes in a preheated 350-degree oven.
Step 5
Cool in pans for 5 minutes, then loosen at edges and remove layers to cool on racks.
Step 6
When thoroughly cooled, spread icing between layers and over the top.
TO MAKE THE ICING
Step 7
Cook sugar, egg yolks, butter and milk on low heat for 10 to 12 minutes, stirring constantly.
Step 8
Remove from heat and add nuts and coconut and stir until very thick and smooth.
Step 9
Spread on cooled cake.
Tips
No special items needed.
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