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Family-Favorite Peanut Butter Cake

 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
24 ServingsPrep: 20 min. Bake: 15 min. + cooling

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 eggs, lightly beaten
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract

Directions

  • In 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

2 of 2

Family-Favorite Peanut Butter Cake (continued)

Directions (continued)

  • baking soda until smooth.
  • Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking
  • spray. Bake at 375° for 15-20 minutes or until golden brown and
  • a toothpick inserted near the center comes out clean. Cool on a wire
  • rack for 20 minutes.
  • In 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. Yield:
  • 24 servings.
Nutritional Facts: 1 piece equals 220 calories, 9 g fat (4 g saturated fat), 30 mg cholesterol, 166 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.