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Old-fashioned Peanut Butter Cake

 

 

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Old-fashioned Peanut Butter Cake

Gourmet Archives

1/4 cup unsalted butter, softened
1/4 cup plus 1 tablespoon sugar
5 tablespoons smooth peanut butter
1 large egg
2/3 cup all-purpose flour
2/3 cup cake flour [not self-rising flour]
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1 cup buttermilk
1 1/8 teaspoons vanilla extract
6 ounces unsweetened chocolate
6 tablespoons unsalted butter
4 cups confectioner’s sugar
2/3 cup heavy cream
2 teaspoons vanilla extract

In a large bowl cream together butter, softened, , peanut butter and egg.
Beat mixture until it is light. Into a bowl sift together both flours, baking
powder and baking soda. Stir flour mixture into peanut butter mixture
alternately with buttermilk, beginning and ending with flour mixture. Stir
in 1 1/8 teaspoons vanilla extract. Pour batter into a well-buttered and
floured 9-inch cake pan and bake in a preheated 350-degree F oven 35
to 40 minutes or until cake tester inserted in center comes out clean. Let
the  cake cool in pan on rack 10 minutes; remove it from pan and let it
cool completely.
In a small saucepan melt chocolate and 6 tablespoons unsalted butter
over very low heat. Remove pan from heat and let mixture cool slightly.
In a large bowl combine sugar, heavy cream and 2 teaspoons vanilla
extract and stir in the chocolate mixture.
Halve cake horizontally, spread bottom layer with some of the chocolate
mixture, and top it with second layer. Spread top and sides of cake with
remaining mixture.


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