Peanut Butter Layer Cake
Total TimePrep: 25 min. Bake: 30 min. + cooling
I made this cake for a meeting and it turned out great! However, I used 5 tablespoons butter and 3 tablespoons peanut butter in the batter to cut down on cholesterol from the butter and to give a richer peanut butter flavor and the cake still came out moist. The frosting also came out great!
This did not turn out for me. I used rice milk for the cake. Made 4 cupcakes that seemed fine, and baked the rest in 2 - 8 inch pans. They didn't rise. I made the icing as directed, and as soon as the melted chips hit the cream cheese, I had bits of the chips throughout the icing. Family said it tasted okay, but will not make it again.
the kids loved it
love it, hadn't had it since i was a child