Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup butter, softened
- 1/2 cup creamy peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 5 large eggs, room temperature
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup 2% milk
- FROSTING:
- 1/4 cup butter, softened
- 2 tablespoons creamy peanut butter
- 2 cups confectioners' sugar
- 1 to 3 tablespoons 2% milk
Directions
Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely.
For frosting, in a large bowl, beat butter, peanut butter, sugar and salt. Beat in enough milk to achieve desired consistency. Spread over top of cake.
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