Peanut Butter Cake
(compliments of one of my Cake Decorating students- Thanks, Judy P.!)

3/4 C. margarine

2 C. sugar

5 eggs, separated

1 C. smooth peanut butter

1 t. vanilla

2 C. flour

1 t. baking soda

1/2 t. salt

1 C. buttermilk*

Beat margarine till creamy, gradually add sugar. Add egg yolks, one at a time, beating after each addition. Beat in peanut butter & vanilla. Combine dry ingredients, add alternately with buttermilk beginning & ending with dry ingredients. In a separate bowl, beat egg whites until stiff peaks form. Fold gently into cake batter; spoon into 3 greased & floured 9" cake pans, spread evenly. Bake at 350° for 25-30 minutes, until a pick inserted near center comes out clean. Cool in pans 10 minutes, remove to wire racks to cool completely. Frost when cooled.

Frosting:

3/4 C. margarine

1 C. smooth peanut butter

4-1/2 C. powdered sugar  

1/3 C. milk

1 t. vanilla

Beat margarine till creamy; beat in peanut butter until smooth. Gradually add in powdered sugar, then beat in milk & vanilla. Use between layers & to frost cake.

*Judy's note- "I use sour milk- 1 T. vinegar / 1 C. milk- stir & let stand for 5 minutes."

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