Peanut Cake with Peanut Butter Icing
The Peanut Cake was baked Beverly Reed of Pinehurst, Ga. She is the wife of Georgia Peanut Commission Advisory Board Member David Reed.
3 sticks of butter
3 cups of sugar
1 cup buttermilk
3 cups cake flour
1/8 tsp baking soda
1 tsp vanilla flavoring
1/4 tsp butter flavoring
Cream butter and sugar until fluffy. Add eggs one at a time blending
each. Mix in 1/3 of flour, then 1/3 buttermilk, alternating until all is mixed
in. Add flavorings last. Bake at 350 degrees in greased and floured layer
pans or sheet pan for approx. 25 to 30 minutes.
1/3 cup solid vegetable shortening
1/3 cup butter
3/4 cup peanut butter
1 tsp. vanilla flavoring
4 cups (approx. 1 lb.) confectioners sugar
4 to 6 tablespoons milk
- Cream shortening and butter with electric mixer. Add peanut butter and vanilla.
Gradually add sugar,
one cup at a time, beating well. Scrape sides and bottom of bowl often. Add milk, one tablespoon at a time
and beat until light and fluffy. (May want to double this if you like lots of frosting).