1 cup (2 sticks) of Land O'Lakes butter, softened at room temperature (not melted!)
2 cups sugar
4 eggs
3 cups sifted White Lily self-rising flour (click here for sifting tip)
1 cup milk
1 teaspoon Watkins pure vanilla extract
Peanut Butter Icing (see below)
Preheat oven to 350 degrees. Spray a 9 x 13 x 2 inch pan with Baker's Joy non-stick spray. Set aside.
In a mixer, cream the butter by itself till fluffy, than add the sugar, beating on high for about 8 minutes. Add the eggs, one at a time, and mixing them in well before adding the next one. Start adding the flour and alternate adding in the flour and the milk, starting with the flour and ending with the flour. Add the vanilla and mix well.
Pour mix into an oblong 9 x 13 inch pan and level the batter by lifting the pan several inches off of the counter top and then dropping it. Do this several times; it's noisy but it really does help to spread the batter out and bring air bubbles to the surface, which helps to make the cake bake more level.
Place into a preheated 350 degree oven with a baking pan covered with aluminum foil on the rack just underneath to catch any spills. The batter will rise to the top of the pan plus some, but should not run over. Still, better safe than sorry with a bunch of burned cake batter in the bottom of your oven to clean up!
Bake at 350 degrees for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside. The hot icing will go immediately on the hot cake so let's get started on the icing!
Old Fashioned Boiled Peanut Butter Icing
Posted at http://mynew30.blogspot.com
1 stick of unsalted Land O'Lakes butter
7 tablespoons of milk
1 (1 pound) package of powdered sugar
1/2 cup overflowing of Jif creamy peanut butter
1 teaspoon of vanilla
Heat butter and milk together on stovetop. Bring to a boil in a heavy saucepan, stirring constantly. Remove from heat and add in the peanut butter and powdered sugar stirring in well. Return to the stovetop, reduce heat and continue heating, stirring constantly until the mixtures is smooth and glossy. Remove from the heat, stir in the vanilla and pour immediately as evenly as possible all over the top of the hot cake. This will set quickly so as you are pouring, carefullyand quickly push the icing into the corners and over any missed spots. Let cool.
1 stick of unsalted Land O'Lakes butter
7 tablespoons of milk
1 (1 pound) package of powdered sugar
1/2 cup overflowing of Jif creamy peanut butter
1 teaspoon of vanilla
Heat butter and milk together on stovetop. Bring to a boil in a heavy saucepan, stirring constantly. Remove from heat and add in the peanut butter and powdered sugar stirring in well. Return to the stovetop, reduce heat and continue heating, stirring constantly until the mixtures is smooth and glossy. Remove from the heat, stir in the vanilla and pour immediately as evenly as possible all over the top of the hot cake. This will set quickly so as you are pouring, carefullyand quickly push the icing into the corners and over any missed spots. Let cool.
