Ingredients
1/2 c. creamy peanut butter
1/4 c. butter or margarine
1 1/2 c. firmly packed brown sugar
2 eggs
2 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. milk
1 tsp. vanilla extract
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Cream peanut butter and butter. Gradually add brown sugar, beating at medium speed of an electric mixer until blended. Add eggs, one at a time; beat after each addition. 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. Pour batter into 2 greased and floured 8-inch round cake pans. Bake at 350° for 28 to 30 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove layers from pans; let cool completely on wire racks.
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Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Rotating stand for smooth cake frosting and decorating