Peanut Butter Cake
Category: Main Dish | Cuisine: Amish

Peanut Butter Cake
Mrs. Ivan Yoder shared this Peanut Butter Cake recipe. This recipe is one she learned from an older relative who believed that a good cake should be firm enough to slice cleanly yet soft enough to feel comforting. Mrs. Yoder has kept that idea close, and her version has become a favorite among friends who enjoy its familiar flavor and generous layers. She wrote the recipe down for us with the hope that others might enjoy it as much as her own family does. The topping is one she remembers watching her mother make, stirring coconut in a skillet until it turned golden and fragrant. The finished cake has a pleasant sweetness that feels just right for sharing. Mrs. Yoder says it is often served at Sunday meals or taken along when visiting neighbors, and she enjoys knowing that each slice carries a bit of her kitchen into someone else’s home.
Recipe by Scott
Prep
15 min
Cook
30 min
Total
45 min
Servings
6 servings
Ingredients
Instructions
- 1
Cream peanut butter, shortening and vanilla.
- 2
Beat in sugar.
- 3
Add eggs one at a time, beating after each addition.
- 4
In a separate bowl mix flour, baking powder and salt.
- 5
Alternately add dry ingredients and milk to the peanut butter mixture, beginning and ending with dry ingredients.
- 6
Bake in 3 greased and floured 9-inch layer cake pans at 350° for 30 to 35 minutes or until done.
- 7
Frost with Topping.
- 8
Crunchy Peanut Butter Cake Topping:
- 9
1/2 c. flaked coconut
- 10
6 Tbsp. butter or margarine
- 11
2 egg yolks
- 12
1/3 c. light cream
- 13
2 tsp. vanilla
- 14
1 lb. sifted powdered sugar
- 15
1/2 c. chopped peanuts
- 16
Stir coconut in skillet over low heat until brown.
- 17
Cool.
- 18
Mash butter until soft.
- 19
Add egg yolks, cream and vanilla.
- 20
Gradually beat in powdered sugar to make spreading consistency.
- 21
Mix in coconut and peanuts.
- 22
Spread this over cake.

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