Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 stick (12 cups) unsalted butter
1 cup water
1/2 cup peanut butter (unnatural)
1/2 cup vegetable oil
2 eggs
1/2 cup milk, room temperature
1 teaspoon vanilla extract
1 stick (12 cups) unsalted butter
1/2 cup soft peanut butter
6 tablespoons curd (you may need more if the garnish is too stiff)
1 teaspoon vanilla extract
3 cups sifted powdered sugar
Decorate:
Roasted peanuts, about ½ cup
Directions :
Heat oven 350 degrees F
Spray a 9×13 frying pan.
Whisk flour, sugar, baking soda & salt also set apart .
Heat butter & water in small saucepan to boil. Removing from heat also adding peanut butter & oil to smooth. Permit cool for a some min, & mix eggs, yogurt, also vanilla until well mixed .
Adding dried ingredients to wet ingredients & mix to mixed
Pour mixture to prepared pan also bake about 40 to 45 min Place cake on wire rack while making decorations.
To make the garnish, put the butter, peanut butter, and milk in a saucepan and bring to a boil. Removing from heat & adding vanilla also powder sugar, adding 1 cup at a time, to frosting is smooth. I like to gently warm it up to warm it up with constant stirring before pouring it over the cake. Note: If the frosting is too stiff and cannot be poured, add a little more milk to soften it.
Pour the hot garnish over the hot cake, and the garnish is done right away. Spread evenly over the cake.
Garnished with peanuts.
Enjoy!
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