Ingredients
FOR CAKE:
1/2 CUP PEANUT BUTTER
1 CUP WATER
2 LARGE EGGS
1 TEASPOON VANILLA
1 CUP BUTTER OR MARGARINE
1/2 CUP BUTTERMILK
2 CUPS FLOUR
2 CUPS GRANULATED SUGAR
1 TEASPOON SALT 1 TEASPOON BAKING SODA
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FOR CAKE: PUT FLOUR SUGAR SALT AND SODA IN A MIXING BOWL SET ASIDE. BRING TO RAPID BOIL IN SAUCEPAN THE PEANUT BUTTER WATER AND BUTTER. POUR THE PEANUT BUTTER MIXTURE OVER THE DRY INGREDIENTS. ADD EGGS BUTTERMILK AND VANILLA. MIX ON MED SPEED FOR 2 MINUTES. POUR INTO A GREASED AND FLOURED SHEET-CAKE PAN. AFTER YOU TAKE THE CAKE OUT OF THE OVEN START THE FROSTING. MEASURE THE POWDERED SUGAR AND VANILLA INTO A GLASS MIXING BOWL BRING PEANUT BUTTER, BUTTER AND BUTTERMILK TO A BOIL IN A SAUCEPAN REMOVE FROM HEAT AND POUR OVER THE SUGAR AND VANILLA MIX WELL (AS QUICKLY AND SAFELY AS POSSIBLE) AND FROST THE CAKE IMMEDIATELY. THE FROSTING SETS UP LIKE CANDY OTHERWISE AND WILL TEAR THE TOP OF YOUR CAKE WHEN YOU TRY TO SPREAD IT.
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Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Rotating stand for smooth cake frosting and decorating