Mom bakes peanut cake
Is there anyone who doesn’t like the combination of chocolate and peanut butter? I find it addictive, and my interest is always snagged by recipes containing both ingredients.
Years ago, easily more than thirty, my mother gave my sister and me matching Land ‘o Lakes recipe card file boxes when we left home. The boxes came with printed dividers and quite a few recipes already in them, mostly for baked goods containing Land ‘o Lakes butter, naturally, and Smilin’ Fresh Eggs, which I guess were a brand of eggs being marketed by the company at the time. Most of the recipes were useless to me but my sister alerted me to one for a cake that she and I still make today, Peanut Butter Cake Squares. I have blown many a diet by baking this cake and then not being able to resist eating it, but this time I was taking it to a Memorial Day picnic so I knew I wouldn’t be bringing any home and I didn’t. Every speck got eaten (although I did have a piece myself but that’s because there wasn’t anything else at the picnic worth eating!)
This is my fall-back cake when I need to make something in a hurry; I almost always have the ingredients on hand and everyone loves it. It doesn’t need to be frosted because the topping is baked right on, and it is served from the baking pan so it’s easy to carry. The recipe calls for buttermilk but regular milk can easily be soured by replacing 1 tablespoon of the milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes, or do what I did the other day – thin out a small container of plain yogurt with a little milk to make 1 cup. And don’t forget that buttermilk actually keeps much longer than the freshness date on the carton indicates – it’s kind of like eggs that way. I think my sister occasionally mixes a banana into the cake batter; I don’t know why she would want to mess with perfection but if you love bananas you may want to try it.
I feel so sorry for people with peanut allergies, don’t you?
Peanut Butter Cake Squares from Land ‘o Lakes recipe box long time ago
Preheat oven to 350º
- 1/2 cup butter, softened
- 1/4 cup peanut butter
- 1 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup peanut butter
- 2/3 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 cup semi-sweet chocolate chips
In large mixer bowl cream butter, peanut butter and sugar until fluffy. Add eggs and vanilla; mix well. Add dry ingredients alternately with buttermilk to creamed mixture. Pour into a greased 13×9-inch pan. Sprinkle with Topping. Bake at 35º for 25 to 30 minutes.
Topping: In small bowl mix first three ingredients together with fork until crumbly; stir in chips.