
Ingredients:
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup water
- ½ cup butter
- ½ cup vegetable oil
- ½ cup peanut butter
Icing:
- ½ cup butter
- ½ cup peanut butter
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 4 ¾ cups confectioners’ sugar
Directions:
- Preheat oven to 350 degrees F. Grease and flour in a baking pan.
- Combine flour, granulated sugar, and baking soda together in a mixing bowl. Add 1/2 cup milk, eggs, and 1 teaspoon vanilla extract to the flour mixture beating on low speed until smooth.
- Combine water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter in a saucepan and cook over medium heat for approximately 5 minutes until smooth. Add peanut butter mixture to flour mixture and mix well. Pour onto the prepared baking sheet.
- Bake in preheated oven for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Combine 1/2 cup butter and 1/2 cup peanut butter in a saucepan and melt over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Stir confectioners’ sugar into the peanut butter mixture until the icing is smooth. Pour icing over the warm cake.
Nutrition Facts Per Serving: 458 calories; 200 mg sodium; 62.3 g carbohydrates; 44 mg cholesterol; 22 g total fat; 5.6 g protein.
Servings: 20
Prep time: 20 minutes
Cook time: 30 minutes
Total: 50 minutes
Anne James—also known as Jelly Grandma—is a professional canner and lifelong food preserver with over 55 years of hands-on experience. A retired librarian, paralegal, and self-taught expert in traditional Southern crafts, Anne specializes in canning, jelly-making, cooking, gardening, and quilting. She even has extensive experience as a bartender.
She’s been featured in the Daily Commercial and on Hershey’s website, and is lovingly known as the “go-to canner” in her family and beyond. Her mission is simple: to preserve and pass on the old ways—skills that kept generations thriving without shortcuts or preservatives.
You can find more of Anne’s work at PreservingSweetness.com, on YouTube, and occasionally on SurvivalFreedom.com.
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