1/2 cup peanut butter
1/3 cup butter, softened
1-1/2 cups sugar
2 eggs, beaten
1 teaspoon vanilla extract
2 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
Cocoa Peanut Butter Frosting (recipe follows)
Cream peanut butter, butter and sugar in mixer bowl until light and fluffy. Add eggs and vanilla; mix well. Mix flour, baking powder, salt and cinnamon together. Add to creamed mixture alternately with milk, beating well after each addition. Pour into greased 9x13-inch cake pan. Bake at 350 degrees fro 45 minutes. Cool. Frost with Cocoa Peanut Butter Frosting. Yield: 15 servings.
Cocoa-Peanut Butter Frosting
2 cups confectioners sugar
1/3 baking cocoa
1/2 cup peanut butter
6 or 7 tablespoons milk
1 teaspoon vanilla extract
Sift confectioners sugar and coca in mixer bowl. Add peanut butter, milk and vanilla; mix well.
Pina Colada Cake
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
3 eggs
1-1/2 cups vegetable oil
1 tablespoon vanilla extract
2 cups ripe mashed bananas (approximately 4 large bananas)
1 15-ounce can crushed pineapple, drained
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Sift together flour, soda, salt and cinnamon. Cream together sugar, eggs and oil. Combine egg mixture and dry ingredients. Add vanilla, bananas, pineapple and nuts. Pour into greased and floured bundt pan. Bake 1 hour and 15 minutes.
Chocolate Chip Cake
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
14 teaspoon almond extract (optional)
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips, dusted with 1 tablespoon flour
Preheat oven to 350 degrees. Greas and flour tube pand or square baking pan. In mixing bowl, cream butter and sugar. Add eggs. Beat until fluffy. Add vanilla and almond extract to sour cream. Sift together flour, baking soda and baking powder. Add sour cream mixture and dry ingredients alternately to creamed mixture until combined. Fold in chocolate chips. Pour batter into prepared pan. Bake for 35 to 40 minutes, or until done. Serves 12 to 16.
Banana Mocha Cake
1 teaspoon instant coffee granules
1 cup mashed bananas (2 large)
1-1/4 cups flour
2/3 cup sugar
1/4 cup cornstarch
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
Preheat oven to 350 degrees. For cake, stir coffee into bananas in small bowl. Blend well. Ina 9 x 9-inch baking pan, combine flour, sugar, cornstarch, cocoa, baking soda and salt. Stir thoroughly with a fork. Make a well in center of dry ingredients. Place banana mixture, egg, oil, vinegar and vanilla in well. With a fork, stir dry ingredients into wet ingredients until well-blended. Bake for 30 minutes. Cool completely. Frost with Silky Mocha Frosting (recipe follows). Serves 12 to 15.
Silky Mocha Frosting
3 tablespoons butter, sofened
1-1/2 cups confectioners' sugar
2 tablespoons cocoa
1 teaspoon instant coffee granules
2 tablespoons milk
1/2 teaspoon vanilla
In bowl, combine butter, confectioners' sugar, cocoa and coffee until well-blended. Stir in milk and vanilla. Beat until smooth.
Root Beer Cake
1-1/4 cups flour
1/2 teaspoon baking soda
Pinch salt
1 cup regular root beer
3/4 cup brown sugar
1/2 cup butter, softened
2 large eggs
2 teaspoons vanilla
Preheat oven to 350 degrees. Grease an 8-inch springform pan. Sift together flour, baking soda and salt. In small saucepan, bring root beer to a boil. Boil, uncovered, for 5 minutes, or until reduced to 1/2 cup. Cool to lukewarm. Beat brown sugar and butter in large bowl on high speed for 2 minutes, or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stop mixing and add root beer and vanilla. Mix just to combine. Fold in dry ingredients with rubber spatula. Pour batter into prepared pan. Bake for 45 to 50 minutes. Cool for 5 minutes. Poke holes over top of cake. Frost with Root Beer Frosting (recipe follows). Serves 8.
Root Beer Frosting
6 tablespoons regular root beer, divided
1-1/2 cups confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
Pour 3 tablespoons root beer over cake. Remove sides of pan. Cool completely. Mix 3 tablespoons root beer, confectioners' sugar, butter and vanilla for a thin frosting. Spread over cake, letting drip down sides.
Raspberry Marshmallow Cake
2 (10-ounce) packages frozen red raspberries
1 (3-ounce) package raspberry gelatin
1 teaspoon lemon juice
2-1/4 cups sifted flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk
3 eggs
1 cup miniature marshmallows
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan. Mix teogether raspberries, gelatin and lemon juice. Set aside. Sift together flour, sugar, baking powder ansd salt in mixing bowl. Add butter, milk and eggs. Beat on low speed until blended. Beat on medium speed until smooth. Distribute marshmallows evenly over bottom of prepared pan. Spread batter evenly over marshmallows. Spread raspberry mixture evenly over batter. Bake for 50 to 55 minutes. Serve with a dollop of whipped topping. Serves 12 to 16.
Blueberry Pound Cake
1 cup margarine, softened
2 cups plus 2 tablespoons sugar, divided
3 eggs
3 cups flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon mace
2 cups fresh, canned or frozen blueberries
1/2 cup milk
Preheat oven to 350 degrees. Grease and flour a tube pan. Cream margarine and 2 cups sugar. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, salt and mace. Coat blueberries with 2 teaspoons of sugar and 2 tablespoons flour mixture. Set aside. Add remaining flour mixture to creamed mixture alternately with milk. Fold in coated blueberries. Pour into prepared pan. Bake for 60 to 70 minutes, or until done. Serves 8 to 10.
Pineapple Pecan Cake
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 eggs
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped pecans
Frosting:
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' suar
1 teaspoon vanilla extract
In a mixing bowl, combine the first five ingredients; mix well. Stir in pecans. Pour into an ungreased 13"x9"x2" inch baking pan. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, combine all frosting ingredients; beat until smooth. Frost cake. Makes 16-20 servings.
