Gooseberry Patch Keepsake Cookbook (Oxmoor House, 2010) is an essential piece of the family kitchen. With dozens of comfort food recipes, this Southern-style collection is sure to become a treasured family heirloom. Excerpted from “Blue-Ribbon Desserts,” this Peanut Butter Cake Recipe is a fantastic dessert to round out a Southern-style meal.
Buy this book from our store: Gooseberry Patch Keepsake Kitchen.
Read more from Gooseberry Patch Keepsake Kitchen:
Fried Chicken Recipe
Shepherd’s Pie Recipe
White Chili Recipe
Peanut Butter Cake Recipe
Attention, peanut butter lovers! This moist cake has peanut butter baked inside the cake and mixed into the icing…plus a sprinkling of peanuts on top!
2 cups all-purpose flour
2 cups sugar
1⁄2 teaspoon salt
1 teaspoon baking soda
1 cup butter
1 cup water
1⁄4 cup creamy peanut butter
2 eggs, beaten
1 teaspoon vanilla extract
1⁄2 cups buttermilk
Garnish: chopped peanuts
Combine flour, sugar, salt and baking soda in a large bowl; set aside.
Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil.
Add to flour mixture and mix well; set aside.
Combine eggs, vanilla and buttermilk; add to peanut butter mixture.
Spread batter in a greased 15"x10" jelly-roll pan. Bake at 350 F for 25 to 28 minutes or until cake springs back when gently touched.
Spread Peanut Butter Icing over warm cake and garnish, if desired.
Serves 15 to 20
This excerpt has been reprinted with permission from Keepsake Cookbook, edited by Emily Chappell and published by Oxmoor House, 2010. Buy this book from our store: Gooseberry Patch Keepsake Kitchen.