Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake

1 ¾ cups sifted cake flour

¾ teaspoon baking soda

¾ teaspoon salt

1 cup sugar

2 tablespoons shortening

3 tablespoons peanut butter

1 cup milk

1 teaspoon vanilla extract

2 squares (1 ounce each) unsweetened chocolate, melted

Preheat the oven to 350 degrees. Grease and flour two, 8-inch round layer cake pans.

Sift the flour once and then measure; add the baking soda, salt and sugar and sift all together three times. Cream the shortening and peanut butter until well blended. Then add the sifted dry ingredients, milk and vanilla. Stir in the melted, unsweetened chocolate. Stir until all the flour is dampened and then beat vigorously for 1 minute. Pour into the prepared pans.

Bake for 30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Cool for 10 minutes in the pans and then turn out onto wire racks to cool completely. Frost as desired.

Source: “Homemaker’s Cookbook-Cakes”, The Progressive Farmer,1971

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