Peanutty top to bottom, cake is 2 layers of heaven


July 26, 2000|By Ellen Hawks | Ellen Hawks,SUN STAFF

Sandra Kirschner of Buena Vista, Pa., wrote:

"My stepmother used to make a very moist peanut-butter cake with peanut-butter icing. She came from Kentucky so I think maybe it's a Southern recipe. I have checked many recipe books and have never found one."

Norris Walker of Baltimore responded to her request.

Peanut-Butter Cake

Serves 12-16

2 cups all-purpose flour

1 1/3 cups granulated sugar

1 tablespoon salt

1/2 cup vegetable oil

1/2 cup smooth peanut butter

1 cup milk

2 eggs


1 stick (1/2 cup) butter

3/4 cup crunchy peanut butter (or smooth, if desired)

2 cups powdered sugar

1/4 cup milk

Recipe requests

Debra Hendricks of Antes Fort, Pa., writes of a "wonderful experience of dining at Dalesio's in Little Italy. I have tried but cannot duplicate the entree served there called Veal Calvados or the Poached Pears over caramel sauce. I would appreciate help."

Helen J. Harris of Baltimore writes that she is hoping to find "a recipe for meatballs in a sweet-and-sour tomato sauce which I've had at several affairs and are delicious but I don't know how to make them."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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