I substituted Nutella for the Peanut Butter because of an child's allergy and heard nothing but good things. I made a three tier but next time I believe I will stick to just two. It's a moist cake with a sweet flavor and is lovely with a cup coffee. Make sure to cool for two hours.
Peanut Butter Cake
1/2 cup shortening
1 cup creamy peanut butter or Nutella
1 1/2 cups granulated sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups buttermilk
1 teaspoon vanilla extract
Grease and sprinkle with sugar
three cake pans. Preheat the oven to 350 degrees. For the cake, in a
large mixing bowl beat the shortening, peanut butter, and sugar. Add
the eggs one at a time, beating after each addition. In a separate bowl
combine the flour with the baking soda, and add to the mixture
alternately with the buttermilk, beating after each addition. Add the
vanilla and mix well. Pour the batter into the prepared pans. Bake for
30 minutes. Remove from the oven and after the cakes have cooled for
5-10 minutes, remove them from the pans to a cooling rack.
Peanut Butter Frosting
1/2 cup (1 stick) butter, softened
1 (16 ounce) box powdered sugar
1 cup peanut butter, creamy or Nutella
1/2 teaspoon vanilla extract
milk, as needed
In
a large mixing bowl beat together the butter, powdered sugar, peanut
butter, and vanilla extract, adding just enough milk to make a creamy,
spreadable frosting. Frost the layers as you add them one on top of the
other and then frost the sides and top of the cake.
Delicious, I am telling you.
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