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PEANUT BUTTER SWIRL CAKE for an 18th birthday

4/11/2011

12 Comments

 
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          My daughter just celebrated her 18th birthday.  Wow... where has the time gone?


     I have made this Peanut Butter Swirl Cake often as either a layer cake or cupcakes, and usually for birthdays.  I cannot tell you where I found the recipe, but it was many, many years ago.  It is served here with peanut butter-chocolate ice cream. If you like peanut butter, you'll love this cake!  It is frosted with a seven minute frosting -- always a favorite of mine.  Chocolate frosting would be pretty good, too!

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                         ∞ Peanut Butter Swirl Cake ∞


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• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter
• 1 1/2 cups firmly packed brown sugar
• 2 eggs
• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup milk
• 1 teaspoon vanilla extract
• Peanut Butter Swirl Frosting, recipe follows
1.  Cream peanut butter and butter; gradually add sugar, beating at medium speed with an electric mixer until blended.  Add eggs, one at a time, beating well after each addition.
2.  Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.  Mix well after each addition.  Stir in vanilla.
3.  Pour batter into 2 greased and floured 8-inch round cake pans that have been lined with a disc of waxed paper.  Bake on the middle shelf of a preheated 350˚F oven for 30-35 minutes, or until a wooden pick inserted in the center of the cake comes out clean.  Cool in pans for 10 minutes. Run a thin knife around the edge of each cake and remove from pans; let cool completely on a wire rack.
4.  Spread Peanut Butter Swirl Frosting between layers and on top and sides of cake.  Dollop small scoops of frosting onto the top of the cake and swirl decoratively with a knife.


                               ∞ Peanut Butter Swirl Frosting ∞

• 1 1/2 cups sugar
• 2 egg whites
• 1/3 cup water
• 2 teaspoons light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons creamy peanut butter
1.  Combine first 5 ingredients in top of a double boiler; beat at low speed with an electric mixer for 30 seconds or just until blended.
2.  Place over boiling water and beat constantly at high speed for 6 minutes or until stiff peaks form; remove from heat.  Add the vanilla and beat an additional 1 minute or until frosting is thick enough to spread.  Remove 1/4 cup of frosting and combine with peanut butter in small bowl, stirring well.  Set peanut butter mixture aside to swirl on top of the frosted cake.

 - Always best eaten the day it is made, the cake is still extremely good the day after, altho' the frosting will be a bit crustier (something I don't mind at all). 

                          

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12 Comments
stacey snacks link
4/10/2011 11:54:24 pm

I thought that was an ad on your site w/ a model, then I realized it was your daughter!
What a beauty! Cake and daughter!

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Tom @ Tall Clover link
4/11/2011 12:43:13 am

Eileen, your daughter shines with a glow and verve that no doubt has something to do with the parental units. What a joy she must be. Warm wishes on her birthday and kudos to you for elevating my favorite pantry item, peanut butter, into high art.

Reply
Eileen
4/11/2011 01:07:19 am

Tom and Stacey- Thank you for the lovely comments! Life will certainly be different next year with her off to college.

Reply
Susan link
4/11/2011 01:08:32 am

Eileen, your daughter is beautiful. Congrats to her for a very special birthday. And your cake....himmel...it looks good.

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Eileen
4/11/2011 01:12:04 am

Susan- Danke Schoen!

Reply
Steve link
4/11/2011 09:08:26 pm

Eileen,
Just beautiful, all around. What a lovely daughter. You must be very proud. College is the next chapter - a good one. Our daughter graduates from Kansas this year. Indeed, where has the time gone. My daughter loves anything PB, so this is clipped for her birthday surprise in August. Steve

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Alicia link
6/2/2011 03:09:23 pm

Thank you for this recipe. I loved this cake. I made it for my son on his 5th birthday, a big one-since he'll now be going into kindergarten. He's grown so fast. Before I know it he'll be going off to college too. Thanks for sharing and good luck in the college years. :)

Reply
Eileen
6/2/2011 10:54:23 pm

Alicia - So glad you liked this cake! I'm including several of these, frosted with a chocolate buttercream and topped with sugared peanuts, for my daughter's graduation party.

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filebin link
10/18/2011 06:32:19 pm

thanks for sharing this recipe... i want to make something for my girlfriend... and also your daughter is beautiful...

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Lauren link
11/8/2011 07:15:06 pm

Thank you for the fantastic recipe, I made it for my beautiful daughter on her 18th birthday along with the wonderful 18th birthday gifts I got her.

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Jenny
8/2/2012 12:13:35 pm

How many cupcakes do you get from a single recipe?

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Eileen
8/2/2012 12:30:10 pm

Jenny -- I have made cupcakes from this recipe, but it was many, many years ago and I don't remember exactly how many I got. I googled the cake size and found that you should get approximately 24 cupcakes.

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