1/2 Cups Plus 1 Tbsp. Butter or Margarine; softened
1/4 Cup Plus 2 Tbsp. Creamy Peanut Butter
1 1/2 Cups Brown Sugar; firmly packed
3/4 teas. Watkins Vanilla, Original
Double-Strength
1/2 teas. Watkins
Peanut Butter Extract
3 Eggs
1 1/2 Cups All-Purpose Flour
2 1/4 teas. Watkins
Baking Powder
1/4 teas. Salt
3/4 Cup Milk
1/4 Cup Peanuts; chopped
Chocolate Frosting:
2 Each - 1 Oz. Squares Unsweetened Chocolate
1/4 Cup Butter or Margarine
1/3 Cup Milk
4 3/4 Cups Powdered Sugar; sifted
1 teas. Watkins Vanilla, Original
Double-Strength
Cream butter and peanut butter; gradually add sugar,
beating until light and fluffy. Stir in vanilla. Add the eggs, one at a time, beating well
after each. Combine flour, baking powder, and salt; add to creamed mixture alternately
with milk, beginning and ending with flour mixture. Grease bottom (not sides) of two
9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper. Spoon
batter into pans. Cut through batter with a knife to remove the air bubbles. Place 1 pan
in microwave oven or an inverted saucer. Microwave at MEDIUM (50% power) for 5 to 6
minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time.
Microwave at HIGH for 2 to 3 minutes or until top is almost dry. Remove from oven and
place on a sheet of aluminum foil. Cool in pan 10 minutes; remove from pan, and cool on a
wire rack. Repeat with remaining layer. Spread Chocolate Frosting between layers and on
top and sides of cake. Sprinkle peanuts over top. Yield: one 2-layer cake.
Chocolate Frosting:
Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at
MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring
after 3 minutes. Stir in remaining ingredients; let stand 10 minutes. Beat with a wooden
spoon until of spreading consistency. Yield: enough for one 2-layer cake.
About Watkins Vanilla
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