Peanut Butter Layer Cake With Peanut Butter Frosting
ready in: 1-2 hrs
recipe id: 53939
1/2 cup solid vegetable shortening
1 cup creamy peanut butter
1 1/2 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cup buttermilk
1 teaspoon vanilla extract
1 stick butter, softened
1 package (16 ounce size) confectioners' sugar
1 cup peanut butter, creamy or chunky as desired
1/2 teaspoon vanilla extract
milk, as needed
Grease and sugar three layer-cake pans. Preheat the oven to 350 degrees F.
In a bowl cream the shortening, peanut butter, and sugar. Add the eggs one at a time, beating after each addition.
In a separate bowl combine the flour with the baking soda, and add to the mixture alternately with the buttermilk, beating after each addition. Add the vanilla, and mix well. Bake for 30 minutes.
Remove from the oven, and after the cakes have cooled 5 to 10 minutes, remove from the pans to a cooling rack.
As the layers cool, make the frosting by beating together the butter, sugar, peanut butter, and vanilla extract, adding just enough milk to make a creamy, spreadable frosting.
Thinly spread the frosting on two layers of the cooled cake; pile the frosted layers together, and add the unfrosted layer on top. Use the remaining frosting to cover the outside of the whole cake.
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