Peanut Butter Cake

Original recipe in Betty Crocker's Cookbook, 2000.

Peanut Butter Cake (variation of Starlight Yellow Cake)

2 1/4 c. all-purpose flour

1 1/2 c. sugar

1/2 c. peanut butter

1 1/4 c. milk

3 1/2 tsp. baking powder

1 tsp. salt

1 tsp. vanilla

3 large eggs

1. Heat oven to 350 degrees.  Grease bottoms and sides of 9"x13" pan, or 2-9" round pans, or 3-8" round pans.

2. Beat all ingredients with electric mixer for 30 seconds on low.  Beat on high speed for 3 minutes, scraping bowl occasionally.  Pour into pans.

3.  Bake 9"x13" pan 35-40 minutes.  2-9" round pans 25-30 minutes, or 3-8" round pans 30-35 minutes.  Toothpick inserted into center of cake should come out clean.

4.  Cool rectangular pan on wire rack at least one hour.  Cool round pans 10 minutes and then turn out of pans and cool completely at least one hour.

I made this recipe for the first time this weekend.  I didn't use the correct pans called for and found the cake to be slightly dry.  However, the taste was excellent.  I also baked crushed Oreos into the batter.  This didn't really add or take away from the cake, but it did look neat when cut.