Recipe - Happy Birthday Peanut Butter Cake

1 One half cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
1 cup Creamy peanut butter
One half cup (1 stick) butter or
margarine; softened
2 cup Firmly packed brown sugar
6 Eggs
Three fourths cup Milk
2 teaspoon Vanilla
1 Jar; (10 oz) grape jelly

PEANUT BUTTER FROSTING
One half cup Creamy peanut butter
One half Stick butter or margarine;
softened
2 cup Confectioners' sugar
5 tablespoon Milk; (5 to 6)
1 teaspoon Vanilla

Grease and flour a 13by9by2inch baking pan. In a medium bowl, combine
flour, baking powder and salt; set aside. In large bowl of electric mixer
on medium speed, beat peanut butter, butter and brown sugar until light and
fluffy. Add eggs, one at a time, beating after each addition. Add milk and
vanilla; beat until well mixed. Add flour mixture; beat until well mixed.
Pour batter into prepared pan. Bake in a preheated 350degree oven 35 to 40
minutes, or until cake springs back when lightly touched. Let cake cool in
pan on wire rack for 10 minutes; remove cake from pan and let cool
completely.

Cut cake in half horizontally with a long sharp knife or by marking the
sides of the cake with toothpicks and carefully drawing a long piece of
thread or dental floss through the cake. Using long metal spatulas,
carefully lift off the top layer. Spread bottom layer with grapejelly.
Replace top layer. Frost cake with peanut butter frosting.

Yield: 1 cake.

FROSTING: In large bowl of electric mixer on medium speed, beat peanut
butter and butter until light and fluffy. Gradually beat in confectioners'
sugar alternately with milk until frosting is a good spreading consistency.
Beat in vanilla. Yield: Enough frosting for one 13by9by2inch cake.

Recipe by: St. Louis PostDispatch, March 12, 1990

Posted to MCRecipe Digest V1 #992 by "M. Hicks" nitro_ii@email.msn.com
on Jan 8, 1998