This is a recipe form my great Grandmother.
Preheat oven to 350 degrees F. Sift together all dry ingredients, set to side. cream shortening thoroughly. Add sugars gradually, creaming until light and fluffy. Add eggs, one at a time, beating well after each additions. Add flour mixture alternately with buttermilk until blended. Add vanilla.
For layer cake: pour batter into two greased and floured 9-inch or three 8-inch cake pans. You can line with waxed paper for even easier removal. Bake at 350 degrees F for 25 to 30 minutes for 8-inch pans or 30 to 35 for 9-inch pans or until top springs back when touched. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling before frosting.
For sheet cakes: pour into greased and floured 9X13 inch pan. Bake at 350 degrees F for 40 to 45 minutes or until top springs back when touched. You can cool and invert or frost in pan.
Peanut Butter Frosting:
The family favorite icing is peanut butter. Simply make your basic buttercream icing as usual. Then alternately add creamy peanut butter to taste and room temperature milk to make a frosting the right consistency. and then enjoy
By Joanne from Kingston, Pa.
Thank You! Going to try this cake today for my sisiter's BD. We used to enjoy this cake at my grandmothers 40 years ago!!! Nobody else seems to remember this combination. Thank You for taking the time to post this and bring back great memories!
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