Last week Greg turned 30 (I can't quite process that fact yet). And Erin, his special friend, graduated from the University of MD. She worked hard for that degree, which is as it should be. On Saturday, Greg's band will officially release their second full CD (I've lost count of their EPs). Meanwhile on to the cake, which was delicious if I say so myself. I made it lactose-free, for Greg, and cut back on some of the ingredients. I worried that it would have an overpowering peanutty taste, but it didn't.
Peanut Butter Cake
Ingredients for cake:
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount) (I used 3/4
cups)
3/4 cup shortening (I reduced this to 1/2 cup)
1 cup plus 2 Tablespoons milk (I used lactose-free milk)
1 teaspoon vanilla extract
3 eggs (I used those cholesterol-free fake [?] eggs)
Directions for cake:
1. Preheat oven to 325 degrees F if using a glass dish.
2. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla.
3. Beat mixture until moistened, and then beat for 2 more minutes.
4. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch glass pan for 30 to 35 minutes. Do not remove from pan to cool.
Ingredients for frosting:
1 c. butter, softened (I used fake butter)
1/2 c. peanut butter
2 tbsp. water
2-4 tbsp. honey
1 tsp. vanilla
1/8 tsp. salt
4 c. powdered sugar (I only used 3 cups, and I could have used less)
1 cup plus 2 tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount) (I used 3/4
cups)
3/4 cup shortening (I reduced this to 1/2 cup)
1 cup plus 2 Tablespoons milk (I used lactose-free milk)
1 teaspoon vanilla extract
3 eggs (I used those cholesterol-free fake [?] eggs)
Directions for cake:
1. Preheat oven to 325 degrees F if using a glass dish.
2. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla.
3. Beat mixture until moistened, and then beat for 2 more minutes.
4. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch glass pan for 30 to 35 minutes. Do not remove from pan to cool.
Ingredients for frosting:
1 c. butter, softened (I used fake butter)
1/2 c. peanut butter
2 tbsp. water
2-4 tbsp. honey
1 tsp. vanilla
1/8 tsp. salt
4 c. powdered sugar (I only used 3 cups, and I could have used less)
Directions for frosting:
1. Cream together butter and peanut butter.
2. Add the water, salt, and vanilla and cream again.
3. Slowly add the powdered sugar.
4. After all the sugar is added, beat in the honey until creamy.
2. Add the water, salt, and vanilla and cream again.
3. Slowly add the powdered sugar.
4. After all the sugar is added, beat in the honey until creamy.
Both of these recipes are all over the Internet but here's the site I'll credit for the cake, and here's the site I'll credit for the frosting.
1 comment:
That cake sounds yummy and Greg sounds like he is well worthy of some bragging!! (congrats to his special friend too)
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