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Peanut butter picnic cake

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Ingredients/Components

margarine - 1/2 c
sugar
peanut butter - 1/4 c
vanilla - 1 tsp
eggs - 2 item
flour - 2 c
baking powder - 2 tsp
salt - 1 tsp
milk - 1 c
jar raspberry preserves another type of preserves could possibly be substituted
Beat well
sifted powdered sugar

How to make peanut butter picnic cake:

Filling:1 (10 oz.) jar raspberry preserves (another type of preserves could possibly be substituted) Cream margarine and sugar, then add peanut butter, vanilla and eggs. Beat well. In a separate bowl, sift dry ingredients together. Add dry ingredients to peanut butter mixture alternately with milk.

You may bake the whole cake or split the dough into two 9 x 12-inch pans to be baked. If you bake the whole cake at once, wait until the cake is completely cooled before cutting it into two layers.

Bake whole cake for approximately 20 to 25 minutes, or until cake springs back to the touch. Bake separate layers for 10 to 15 minutes each.Icing:1/4 c. margarine1/4 c. peanut butter1 tsp. vanilla1/2 tsp. salt2 1/2 c. sifted powdered sugar3 Tbsp. milk Cream margarine, peanut butter, vanilla and salt. Add powdered sugar and milk alternately and beat well until icing is fluffy.

Recipe categories: Desserts, Cakes, North american.

Rating:

3.1

Average rating: 3.1, total votes: 9

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Related ingredients:

sugar, cinnamon, vanilla, pkg, salt, brown sugar, cool whip, peanut butter