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Double Peanut Butter Pound Cake with Peanut Butter Frosting

Contributed by: NAPSA

(NAPS) - The uldimate dessert for peanut lovers young and old, this rich and homey cake gets a shot of peanut butter in both the batter and the frosting. It's a must for picnics and those potluck office, church or holiday gatherings. And it's so easy to make, why not let your children help? This delicious recipe is brought to you courtesy of America's 25,000 peanut farmers. They hope it will become as much a favorite in your household as it is in theirs.


  • 1 cup butter, softened
  • 3/4 cup creamy peanut butter
  • 3 cups sugar
  • 2 teaspoons vanilla
  • 5 eggs
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • Peanut Butter Frosting (see recipe below)


Heat oven to 350 F. Grease and f,our a 10-inch tube pan.

In a large mixing bowl, combine butter, peanut butter, sugar and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, combine flour, baking powder and salt; stir into butter mixture alternately with milk. Pour into greased and floured pan. Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15 minutes.

Cool in pan 15 minutes on a wire rack. Remove from pan. Cool completely on wire rack.

Drizzle cake with Peanut Butter Frosting.

Peanut Butter Frosting In saucepan over low heat, melt 1/2 cup each peanut butter and light corn syrup. Stir in 2 cups powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla; mix until smooth.

Serving Size: Yield: 12 slices cake - 1 1/2 cups frost)ng

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