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Recipe : Entry # 7241
Name
Dianne Herring
Recipe Title
Peanut Butter Cake
Recipe Theme
Desserts
Cooperative
Wiregrass EC
Ingredients
2 boxes Duncan Hines Butter Recipe Golden Cake Mix
6 large eggs
11/3 cups water
1 cup butter
4 very ripe bananas, mashed
Frosting:
2 boxes of powdered sugar
2 sticks of butter, room temperature
2 8-ounce packages cream cheese, room temperature
2 cups Jif creamy peanut butter
2 teaspoons vanilla extract
Directions
Cake:
Preheat oven to 350 degrees. Soften butter to room temperature. Spray four 9-inch cake pans with Baker’s Joy cooking spray. Blend dry cake mix, water, butter, eggs and mashed bananas in a large bowl at low speed until moistened. Beat at medium speed for 4 minutes. Pour batter into cake pans and bake immediately. Check for doneness after baking for 25 minutes. You will want your layers to be golden brown. Do not over bake your layers. Allow layers to cool before frosting.

Frosting:
2 boxes of powdered sugar
2 sticks of butter, room temperature

2 8-ounce packages cream cheese, room temperature
2 cups Jif creamy peanut butter
2 teaspoons vanilla extract

Sift sugar. Add butter and cream cheese and mix well. Add peanut butter and vanilla and continue to mix. If too stiff, add a couple of drops of milk. Place frosting between layers and on sides of top of cake.

This recipe was originally created by my late mother-in-law, Mrs. Othel Herring. She created the recipe to enter in the National Peanut Festival. She never entered the recipe but it was a family favorite. It also was the cake that she would bake for me for my birthday. It is now the cake that I bake for my husband Phillip’s birthday.