What a beautiful Saturday, but terribly gloomy Sunday. As I sat on my couch sorting through the piles of gram’s recipes, I came across two matching cards. One for Peanut Butter Cake and one for Peanut Butter Icing. What delicious pairing for this gloomy day!
Now grams was a BIG cake person. She always had some lying around the house for ‘just in case anyone dropped by.’ My uncle Dave also has a mild obsession with angel cake with homemade sugar icing (heaven forbid it’s anything but homemade sugar icing, you’d never hear the end of it). I’m actually fairly certain that gram’s thought everything was better with icing. I’ll never be able to prove this of course, but it was her thing. Cake too dry.. add icing.. brownies too plain.. why not a good batch of icing? Almost every cake recipe in all her cookbooks and recipe cards include icing.
I have so many fond memories of grams pulling out the beaters and whipping up fresh icing for all her baked goods. Dave would always just ‘happen to wonder into the kitchen’ and be on hand to lick the beaters. Now I will ALSO admit my hubs had a little say in this selection, as he has a mild obsession with everything peanut butter based. As payment, he helped model for a few of my shots AND I made him homemade mac and cheese tonight, so double bonus for him.
So without further ado, I give you gram’s Peanut Butter Cake with Peanut Butter Icing.
Peanut Butter Cake:
Preheat oven to 350°.
Sift into mixing bowl:
2 1/4 cups Softasilk Flour (I seriously thought I wouldn’t be able to find this at the store but VOILA there is was. This is just fancy cake flour so if you can’t find Softasilk feel free to use other cake flour)
1 1/2 cups white sugar
3 tsp baking powder
1 tsp salt
Add to bowl:
1/3 cup shortening (I didn’t have any on hand so I used butter)
1/3 cup crunchy peanut butter (feel free to use creamy too!)
2/3 cup milk
Mix all ingredients for 2 minutes until light and fluffy.
Now add to bowl and mix till smooth:
1/3 cup milk
Spray or butter a 9×13 pan and evenly pour batter into. Place in oven for 30-40 minutes until toothpick or knife comes out clean. Once done, remove from oven and allow to cool completely.
Peanut Butter Icing:
This was easiest to make while the cake was cooking and just cover it until ready to use.
Mix together the following ingredients until smooth.
1/4 cup crunch style peanut butter (or creamy, your choice)
3 cups sifter confectioners sugar
1/4-1/3 cup milk (add more if icing too thick)
Once cake is cooled pour icing over cake and spread evenly. Cut and serve. Enjoy!