Sunday, January 04, 2009

And speaking of cake...

I have had several people ask me for the recipe for the peanut butter dog birthday cake, which is basically a yellow cake with peanut butter icing. In high school, the chief of the cafeteria was someone who attended church where we did, and she was a terrific cook. (When there were church potlucks, I would always ask to determine what dishes were hers, because hers were the only dishes as good as my mom's.) So I don't have the complaints of horrible high school food like so many people I know, because the food was always great. It was always a red-letter day when the dessert was peanut butter cake.

This peanut butter part of this cake is all about the frosting, but the best thing is that the cake itself is just the way I like cake: very dense and moist. It's not very yellow unless you choose to put some food coloring in it, which I never do, it's just barely yellow...but I can practically guarantee if you like peanut butter you'll love this. It's also great with chocolate frosting or banana frosting (and I am not talking from a can), but the peanut butter is my favorite, and the peanut butter is something I don't have to worry about with the dogs.

The other nice thing? You can mix this with a good hand mixer all in one bowl and dump it into the pan. And it freezes well so that if you're one person (hint, hint Pete) you can make it and not worry about the leftovers.

Fantastic (Semi-)Yellow Cake

3 cups all-purpose flour
2 cups sugar
1 Tbsp baking POWDER
1 1/2 cups milk (12 ozs)
1/2 cup (1 stick) butter, softened
1 Tbsp vanilla
2 eggs

In a large mixing bowl, combine dry ingredients so that baking powder is distributed well throughout. Add milk, softened butter and vanilla and beat at low speed with electric mixer until ingredients are combined, then beat at high speed for two minutes. Add eggs, beat two minutes. Pour into 9 x 13 cake pan. Bake at 375F for 30 minutes for 9 x 13 pan, or 20-25 minutes for round pans (pans must not be touching), or until toothpick inserted near center comes out clean; there will be some light browning. Cool thoroughly.

(Variation: you can also add a teaspoon of finely grated lemon zest to the flour mixture, and you will frost with lemon frosting)


Peanut Butter Frosting:
1/3 cup creamy peanut butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
2 tsps vanilla
extra milk for consistency

Beat peanut butter with 2 cups of the powdered sugar, beating well. Slowly beat in milk and vanilla, and then gradually beat in remaining sugar. If mixture is too thick to spread, add milk 1 tablespoon at a time and beat in until desired consistency is achieved (not more than two tablespoons). Spread on cake. Cover tightly until ready to use.

This cake is best on the day after you make it, so if you can make this a day in advance, you should!

2 Comments:

At 6:27 PM, January 30, 2009, Blogger Pua; Bakin' and Tendin' Bar said...

So I've put off making the cake because of all the hubbub with peanuts and peanut butter. But it's definitely on my TTD list for when I get back from HI!

 
At 7:26 PM, February 28, 2009, Blogger Michael Vernon said...

I remember church potlucks. They were the best! I would eat and eat and eat. Always a new casserole to explore. Thanks for taking me back. :-)

 

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