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Caramel Peanut Butter Cake
1 cup shortening
2 1/2 cups sugar
1 teaspoon vanilla
3 cups sifted plain flour
1 cup buttermilk
6 eggs
1 teaspoon baking powder
1/2 teaspoon salt
Between Layers:
1 8 oz. pkg. softened cream cheese
1 box powdered sugar
1/2 cup creamy peanut butter
2 tablespoons canned milk
1/2 teaspoon vanilla
1/2 stick margarine
Frosting:
1 stick margarine
4 tablespoons corn syrup
1 box powdered sugar (sifted)
1 cup extra crunchy peanut butter
1 1/2 cups brown sugar
1/3 cup canned milk
1 teaspoon vanilla
Cake:
Blend shortening until creamy, slowly add sugar. When well
mixed, begin adding eggs one at a time. Mix well.
Sift together flour, baking powder and set aside.
Add to egg mixture 1 cup flour at a time, alternating with
buttermilk, until all three cups of flour have been added.
Add vanilla and salt. Mix only until combined. Do not
over beat. Line round baking pans with waxed paper. Place 8-9
tablespoons of batter in each pan. Will make approximately 5
layers.
Bake at 400 degrees until toothpick inserted is clean. Let
layers cool completely before icing.
Between Layers:
Soften margarine and cream cheese at room temperature. Cream
together well. Add powdered sugar and continue beating until
creamy. Add vanilla and peanut butter. Spread between cooled
layers.
Frosting:
Melt margarine, brown sugar and Karo syrup in boiler, bring to
a boil. Remove from heat, add milk, powdered sugar, vanilla,
and peanut butter. Beat until creamy. Spread on top and sides
of cake.
ENJOY!!!
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