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Tuesday, March 8, 2011

Peanut Butter Cake

This recipe was created by my Mother-in-Law many years ago and it became a family favorite.  The addition of ripe bananas made the cake batter so moist and tasty.  The peanut butter frosting complimented the cake layers.  I think she created this recipe for the National Peanut Festival Recipe Contest but I don't ever remember her actually entering it.  I certainly think she deserves a blue ribbon!  There was a number of years that she would bake this cake for my birthday.  She has certainly given all of her family many wonderful memories.

                                                     Peanut Butter Cake

2 boxes Duncan Hines Butter Recipe Golden Cake Mix
6 large eggs
1 1/3 cups water
1 cup butter
4 ripe bananas, mashed

Preheat oven to 350 degrees.  Soften butter to room temperature.  Spray four 9 inch cake pans with Pam Spray.  Blend dry mix, water, butter, eggs, and mashed bananas in a large bowl at low speed until moistened.  Beat at medium speed for 4 min.  Pour batter into cake pans and bake immediately.  Check for doneness after baking for 25 min.  You will want your layers to be golden brown.  Do not overbake your layers.  Allow layers to cool before frosting.


1 box powdered sugar
1 stick butter, room temperature
8 oz. Philadelphia Cream Cheese, room temperature
1 cup Jif Creamy Peanut Butter
1 tsp. vanilla extract

Sift sugar.  Add butter and cream cheese and mix well.  Then add peanut butter and vanilla and continue to mix.  If too stiff, add a couple of drops of milk.  Place frosting between layers and on sides and top of cake. 

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