Peanut Butter Cake
Mike just loves peanut butter. He eats so much, I wouldn't be suprised if it was running through his veins. The one thing he loves better than peanut butter is Reese's Peanut Butter cups. However, it is a close close call.
This Peanut Butter Cake I found in my Paula Deen cookbook is about the moistest peanut butter concoction that I've made. If I can perfect it (mess a little with the peanut butter and frosting), it may become Mike's new Birthday cake!
1 cup all-purpose flour
1 cup plus 2 tablespoons
3 1/2 tsp. baking powder
3/4 tsp. salt
2 cups graham cracker crumbs (I've found that it's about 2 out of the 3 packs in the honey graham box)
Peanut Butter to taste (at least 1/2 cup; if using more, decrease shortening by an equal amount)
3/4 cup Crisco shortening
1 cup plus 2 Tbsp. milk
1 1/2 tsp. vanilla
Preheat oven to 375 degrees. Sift flour, sugar, baking powder and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, then beat on medium for 2 minutes. Add egss and beat for 1 minute. Bake in a greased 9X13-inch pan for 30-35 minutes. Do not remove from pan.
2 cups sugar
1/2 cup cocoa
8 Tbsp. (1 stick) butter
1/2 cup milk
Mix all ingredients together. Heat in a saucepan and bring to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it.