Sul Sul, Gerbits. Today we are going to be making a different cake. This cake comes from a Betty Crocker Cookbook that my mom gave to me. We are going to be making a Peanut butter cake with chocolate frosting.
The first thing you are going to do is preheat your oven to 350℉.
Grease bottom and sides of a 13×9 pan or 2 (9 inch) or 3 (8 Inch) round pans with shortening, and lightly flour it. But, this will change from baker to baker. There are SO many different ways to grease a cake pan. So my advice to you is try many different things. And eventually you will find things that you like.
In a large bowl, you are going to add your drying ingredients. This includes the flour, sugar, baking powder, and salt. Mix them together until combined.
Then add the rest of the ingredients. And that includes the peanut butter, milk, vanilla, and 3 eggs.
The recipe and the measurements will be in the description down below. Feel free to try it out yourself if you want.
Once you have all of the ingredients in the bowl, using an electric mixer, mix on low speed for 30 seconds, scraping the bowl constantly.
After 30 seconds, beat on high speed for 3 minutes, scraping the bowl.
Pour the cake batter into the pan(s).
If you are using a 9×13 inch pan bake for 35 to 40 minutes.
If you are using a 9 inch pan bake the cake for 25 to 30 minutes.
For a 8 inch pans, bake your cake for 30- 35 minutes.
Or until the toothpick inserted in the center comes out clean or cake springs back when touched lightly in the center.
For the 9×13 inch cake, you are going to cool it in the pan on the cooling rack.
If you are using cake pans cool them in the pan for about 10 minutes. And then remove them from the pans and place them on the rack.
Make sure to cool them completely. Recently I have been placing plastic wrap over the cakes, and then freezing the cakes for a little bit. Just because a cold cake is so easy to frost.
While the cake is chilling, you can make your frosting. For this cake I am using a Creamy Chocolate frosting from the same Betty Crocker cookbook.
In a large bowl, you are going to beat the butter and chocolate on low speed until blended.
Gradually add in the vanilla and enough milk to make the frosting smooth and spreadable.
If the frosting is too thick, beat in a little bit more milk. A little bit at a time.
If the frosting becomes too thin, add in a small amount of powdered sugar.
This frosting was so easy to work with, and it wasn’t too sweet.
I am so happy with the results of this cake. I usually make good tasting cakes, but ugly looking cakes. Daphne and the girls are just like, “we don’t care what it looks like. If it tastes good we will eat it.”
Even with them saying I have always been sad, when I see pretty cakes on the internet and then I see my sad cakes. But this cake made me feel better. All I have to say to everyone is practice really does make perfect.
I hope you liked this recipe, the recipe will be in the description down below. Vadish, Dag Dag.
Show the original author some 💖💖💖 Betty Crocker Cookbook
Printable version of this recipe: on the blog
Printable Version of the frosting recipe: on the blog
