I know, I know – that’s not the best picture to tell you, really, how the cake looked or possibly tasted, but hear me out. I made the cake for a neighbor’s birthday. They said it was delicious and amazing, so we’ll all have to take their word for it! 🙂 I will say one thing – the peanut butter frosting is the same one I used on this banana cake BUT it was not as easy to frost. Why? Well, the banana cake I made was a 9 x 13 cake and this was a layered cake. Meaning I frosted the sides AND also used this as the middle layer. It was extremely difficult. But I did it and they loved it. That’s what mattered. 🙂
2 1/4 to 2 1/2 c. flour 1 tsp. vanilla
1 tsp. baking soda 3 eggs
1 tsp. baking powder 2/3 cup cocoa dissolved in 1/2 c. boiling water
1/4 tsp. salt 1 c. sour milk
1/2 c. butter 2 c. sugar
Sift flour, soda, baking powder and salt. Cream butter. Slowly beat in sugar, egg yolks, vanilla and cocoa mix. Add flour mixture alternately with sour milk. Then last add beaten egg whites. Bake at 325 degrees for 25 minutes in 2 (9 inch) layer pans.
- Mandy’s Hints: The above recipe is written just as it appears in the book.
- I don’t know about you, but I don’t keep sour milk on hand. SO, I do what my mom taught me – I add a little lemon juice to my milk and you have some sour milk!
- It took right around 25 minutes to bake, for me – just like the recipe called for (this is unusual – normally I’m telling you, in this part, how I’ll adjust the temperature next time, or how I had to keep mine in for a longer period or shorter period. Not this time!).
*This recipe came from the Mary’s Family Favorites (Recipes from the Weaver & Miller Families) cookbook. This particular recipe was submitted by Joe and Aunt Betz Mullet 🙂
PEANUT BUTTER FROSTING:
1/2 cup butter 3 tbsp milk
1 cup peanut butter 2 cups powdered sugar
Beat peanut butter and butter – gradually mix in sugar, adding milk as needed. Once thick and fluffy, beat for 3 minutes.