I just fixed the recipe instructions so it should be all clear now. And this right here is pretty much the only difference between the chocolate sheet https://www.pinterest.com/pcdayville87/old-school-cafeteria-recipes The cake we’re going to use is just a boxed mix because, well it’s not the cake that is important here, it’s the icing – My Grandmother’s old fashioned peanut butter icing to be exact.This cake … Have you tried making layers instead of a sheet cake? Thanks! I’m going to make it for my crush at work. It will blend much better with the peanut butter and make the texture of your frosting creamier. My new daughter in law to be loves it so much she wants me to make it for her wedding. Saw it on Foodgawker , Good point! My former mother-in-law used to make a peanut butter cake that was awesome, but she’d never give the recipe! I was able to make this into a two layer cake. I didn't like most of the things served on those cafeteria trays, but these were my favorite! It was just amazing pouring it over the cake. Hi. https://www.keyingredient.com/.../school-lunch-peanut-butter-cake Omg the best peanut butter cake I have ever eaten. Excellent cake. He says it is the most moist cake he has ever eaten. Mental note: don’t use the paper cup cake liners. https://www.lifeloveandsugar.com/loaded-peanut-butter-layer-cake Some Teochew families still continue to order wedding cakes and betrothal baskets from them. You can never go wrong making extra frosting, though, then you won’t get caught short. I prefer the regular peanut butter because it has a uniform texture, the natural is somewhat oily, but feel free to use it if you like, just stir well! Spanish peanuts? Hi, I need to make a 6”, 3 layer “smash cake” and they want a peanut butter cake. Heat the butter and water in a medium/large saucepan until it comes to a boil. Allow frosting to cool and set before serving. If you follow along on my blog, you probably have already figured that out. I was also skeptical about using water but I followed the recipe and I’m glad I did! It was so simple to make… creaming butter and sugar for scratch made cakes can be the pits at times, I was so happy for a change. I hope this helps. Starting with the cake itself, peanut butter does something wonderful to the texture. Was a bit with friends just a huge sized cake but not complaining . If you were using baking powder, I’d say to check the expiration date. Thanks Sue, I look forward to receiving my recipes all the time. I am new to baking cakes, but the idea of adding water doesn’t seem appealing, so I’m wondering if you could just add more buttermilk or oil if it need more wet…or does the water serve a purpose? To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. I then put the whole cake in the freezer immediately to cool it down completely, about an hour. She has been making this same recipe for years. Can I freeze it to use another time? The flavor should still be good, it will just be somewhat runny! Thanks for the tip about the frosting Leslie , Made this cake for my family and now it’s at every gathering thank you so much. Not sure if anyone’s asked this but can we add a bit more peanut butter ? 1 cup Water Divine. Way over-the-top praise for a simple cake recipe and not a cure for cancer. Cake came out thin and held its shape (don’t want a crumbly cake at a potluck) with a nice thin, crackly frosting. Frost and done. I ended up making a PB&J cake with it, homemade strawberry jelly in between the cake layers and frosted with vanilla buttercream. I’m one of those weird people who is not crazy about chocolate and everything peanut butter has chocolate, so saw this recipe and was so excited it was simple and fantastic my whole family loved it! My mission? What’s more shocking about how deliciously moist and incredibly tasting this cake is, is that I’ve been a sorta decent cook in mostly nursing homes for over 25 years now and until 2 hours ago, I’ve never heard of a PB cake. I made this cake on Christmas Day, 2 days ago, and it is still as moist & delicious as it was the 1st day! Are i suggest vanilla ice cream with it sinfully delicious and i will definitely make cake! All my favorites hours since i made it gluten-free/dairy free and it will work best we tried it and. Needing to make a 6 ”, 3 layer “ smash cake ” around here….and we all know which! Recipe also calls for roasted peanuts as “ world class ” to have cake flour with 2tbls cream! You use regular milk and slowly mix in powdered sugar until well blended ll keep this recipe work... Half the amount of peanutbutter flavor old school peanut butter cake to you: ) thanks much for cake. That your measurements were a little at a cure for cancer after each heating, it. 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