Cream butter and peanut butter, gradually add sugar, beating until light and fluffy. Stir in vanilla. Add eggs, one at a time. beating well after each.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Grease bottom and sides of 9" cake pans and line bottoms with wax paper. Grease waxed paper. Spoon batter into pans. Cut through batter to remove air bubbles.
Bake at 350 degrees for 25-30 minutes or till cake springs back when touched lightly in center. Cool in pan for 10 minutes. Remove from pan, and finish cooling on wire racks. Frost and sprinkle top with crushed peanuts.
|Serving Size: 1 Serving (1313g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 361 (14%)|
|Amt Per Serving||% DV|
|Total Fat 40.1g||53 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 10g|
|Cholesterol 40.1mg||12 %|
|Sodium 759mg||26 %|
|Potassium 2135.8mg||56 %|
|Total Carbohydrate 515.8g||152 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 506g|
|Protein 58.2g||83 %|
Powered by: USDA Nutrition Database
Calories per serving: 2610
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