Old Fashioned Peanut Butter Cake

[Shoshanna]

Old Fashioned Peanut Butter Cake - Super Moist 



1/4 CUP SHORTENING

1/2 CUP SALTED BUTTER (ROOM TEMP.)

1 1/2 CUPS SUGAR

3 LARGE EGGS (ROOM TEMP.)

1 CUP PEANUT BUTTER (I USE 1/2 CRUNCHY AND 1/2 CREAMY)

2 CUPS SELF-RISING FLOUR

1 1/2 CUPS WHOLE BUTTERMILK

1/2 CUP WATER


With an electric mixer blend together butter and shortening, then add sugar and beat until fluffy.

Scrape sides of bowl. Add eggs one at a time while mixing until blended well. Add peanut butter.

Add 1 cup of flour then add buttermilk and water. Now add remaining flour and mix for 2 minutes. Spray a 13”x9”x2” sheet pan with baking spray or grease and flour the pan. Pour mix into pan and bake at 350 degrees until done. Take out when toothpick comes out clean in center of cake. Should take about 35-40 minutes.


Peanut Butter Buttercream

1/2 CUP BUTTER (ROOM TEMP)

1/2 CUP SHORTENING (OR BUTTER)

1/4 CUP CREAMY PEANUT BUTTER

1 TSP. VANILLA EXTRACT

5 CUPS POWDERED SUGAR

6-8 TBSP. EVAPORATED MILK OR HEAVY CREAM


With an electric mixer blend butter and shortening until smooth. Add peanut butter, vanilla, and 1 1/2 cups powdered sugar. Mix until creamy. Add milk then remaining powder sugar. Add more milk if needed. It should be light, fluffy, and spreadable.


For Peanut Butter & Jelly Cake:

To Assemble Cake: 1 LARGE JAR GRAPE JAM (I PREFER JAM OVER JELLY) Leave cake in pan. Ice with a layer of buttercream. Spread jam over the top of icing and swirl.