Peanut Butter Cake with Peanut Butter Icing

This recipe is a peanut butter variation of Texas Sheet Cake.  A very moist peanut butter cake with smooth and creamy peanut butter icing.

1 teaspoon salt

2 cups flour

2 cups sugar

2 sticks margarine or 1 stick butter Crisco and 1 stick margarine

½ cup peanut butter

1 cup water

2 eggs

1 teaspoon vanilla

½ cup sour milk*

1 teaspoon baking soda

In large bowl, mix salt, flour, and sugar.  Boil together margarine, peanut butter, and water.  Pour peanut butter mixture over dry mixture.  Mix well but don’t beat a lot.  Add eggs, vanilla, sour milk, and baking soda. Mix well until smooth, but do not over mix.  Pour into lightly greased and floured jelly roll pan.  Bake 20-30 minutes (or until center is done) at 350. (9x13-40 minutes)

Icing:

1 stick margarine

½ cup peanut butter

1 pound powdered sugar

1 teaspoon vanilla

6 teaspoons milk (use a little more to make smoother)

Boil margarine and peanut butter then add remaining ingredients.  Let frosting cool a bit, but spread on warm cake.

*To make sour milk:  Measure out a half cup of milk.  Remove approximately one teaspoon and replace with lemon juice.   It will most likely turn lumpy, so be sure to stir out the lumps when mixing the batter.

Upside Down Pumpkin Cake

1 (29 oz.) can pumpkin puree, not pumpkin pie filling (about 3 cups +)
5-6 tsp. pumpkin spice
1½ cups white sugar
3 eggs
1 (5 oz.) can evaporated milk
1 yellow cake mix
1 cup chopped pecans
3/4 cup(1 1/2 sticks) melted butter

Preheat oven to 350 degrees.

In a mixing bowl, blend pumpkin, spice, sugar, eggs and milk. Pour into a 9x13 inch baking dish and spread evenly. Sprinkle evenly the dry yellow cake mix and nuts over pumpkin mixture. Evenly drizzle melted butter over the dry cake mix.

Bake for 1 hour (or until the top is an even medium golden brown), then let cool. It will appear liquidy on the top but solidify as it cools. May serve with Cool Whip or homemade whipped cream.

Chickadee Cake w/ Cream Cheese Frosting

Chickadee Cake

3 cups flour
2 cups sugar

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 cup oil
1 stick butter/margarine, melted
1 ½ teaspoon vanilla
1-8 ounce can crushed pineapple, undrained
2 cups chopped bananas
1 ½ cups chopped walnuts/pecans (optional)

In large bowl combine flour, sugar, salt, baking soda and cinnamon. Add eggs, oil, and butter. Blend until dry ingredients are moistened, but don’t beat. Stir pineapple, bananas, and 1 cup of nuts in. Pour batter into 2 (8” or 9”) round cake pans. Bake at 350 for 30-35 minutes. Cool in pan 10 minutes then remove from pan and cool completely. Frost and sprinkle with remaining nuts.
(Note: can be made in 9X13 pan. Bake at 350 for 50-60 minutes.)

Cream Cheese Frosting
1-8 ounce package cream cheese, softened
1 stick butter/margarine, softened
1 pound powdered sugar, sifted
1 teaspoon vanilla
1 cup chopped pecans (optional)

Cream together cream cheese and butter beating until smooth. Add powdered sugar and vanilla and beat until light and fluffy. Stir in pecans and spread on cool cake layers.

Texas Sheet Cake

2 sticks oleo
1 cup water
6 Tbsp cocoa powder
2 cups flour
2 cups sugar
2 eggs
1/2 cup buttermilk (or almost 1/2 cup milk plus 1 Tbsp lemon juice)
1 tsp baking soda
1 tsp vanilla

Frosting:
1/4 cup cocoa
1 stick oleo
1/3 cup buttermilk (or almost 1/3 cup milk plus 1 Tbsp lemon juice)
1 box powdered sugar
1 tsp vanilla
Nuts, coconut, or both (optional)

Bring oleo and water to boil. Mix sugar, cocoa, and flour together. Pour oleo and water mixture over cocoa mixture. Add eggs, buttermilk, soda, and vanilla; stir. Bake at 350 until done, about 15-20 minutes.

Mix cocoa, oleo, buttermilk together. Bring to boil. Add powdered sugar a little at a time until smooth. Add vanilla and nuts or coconut. The frosting should be somewhat liquidy so add milk to get desired consistency if needed. Pour over warm cake and spread evenly.

Applesauce Cake with a Caramel Glaze

Cake:
1 cup (2 sticks) unsalted butter
2 cups brown sugar
1 egg
3 cups all-purpose flour
1 tsp. ground cloves
2 cups raisins
2 tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 cups unsweetened applesauce
1 cup chopped walnuts

Glaze:
1 cup brown sugar
¼ cup evaporated milk
¼ cup (½ stick) unsalted butter

1. Preheat oven to 350. Grease and flour (or spray) a 10 inch tube pan.
2. Cream butter until smooth. Gradually add brown sugar. Beat until light and fluffy.
3. Add egg and beat well.
4. Sift together 2 cups flour, baking soda, salt, and spices. Add to mix in batches alternating with applesauce, beating well each time.
5. Dredge raisins and walnuts in remaining flour. Fold raisins, nuts, and flour into batter.
6. Pour into pan and bake for 1 hour and 15 minutes or until done.
7. Cool cake in pan 15 pins then invert to a rack to cool completely.
8. Prepare glaze by combining all ingredients in a small sauce pan.
9. Heat glaze, stirring constantly until mixture boils and sugar dissolves.
10. Cook and stir constantly until mixture reaches 240 then drizzle on cake.

*Notes
-*-The first time I made this, I left out the raisins.

-*- I only had salted butter, so I used that in equal amounts, but omitted the salt in the cake recipe.

-*-The glaze will set up to a frosting consistency if you remove it from heat for awhile instead of drizzling immediately. I happened to like that much better than the glaze, but that’s simply my personal preference.