Crunchy peanut butter cake

Puddings and cakes

  • Serves: 8
  • Preparation time: 45 minutes
  • Cooking time: 50 minutes
Crunchy peanut butter cake at Sheffield Park and Garden © Nina Elliot-Newman

Crunchy peanut butter cake at Sheffield Park and Garden

Ingredients

CAKE

14oz margarine
14oz caster sugar
14oz self raising flour
14oz crunchy peanut butter
7 eggs

TOPPING

16oz icing sugar
8oz butter soft
4oz crunchy peanut butter
 

Method

  1. Cream the butter, sugar and peanut butter together until smooth
  2. Alternate between adding the eggs and flour
  3. Pour into a 10 inch lined cake tin
  4. Bake 160 degrees for 50 minutes
  5. Check with a skewer to see if cooked, if not cook in 5 minute increments until done
  6. Blend sugar, butter and peanut butter together
  7. When cake is cool, cut in half and place a third of the butter cream in the middle
  8. Cover the whole cake with the rest of the butter cream