Peanut Butter Cake

from Everyday Food Storage

Serves: 20-24
Unique and delicious cake for a crowd!

Dry Ingredients:
2 cups all-purpose flour (1 cup wheat & 1 cup white)
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
If you are using dehydrated eggs and powdered milk from your food storage; add the powdered measurements listed next to the dry ingredients above, stir together.
1/4 cup egg powder
1 1/2 Tablespoon milk powder

Wet Ingredients:
1 cup water (If you are using dehydrated eggs and milk use 1-3/4 cup water and 1-1/2 teaspoon white vinegar and eliminate the eggs and buttermilk below)
3/4 cup butter
1/2 cup chunky peanut butter (needed for peanut crunch & flavor)
1/4 cup vegetable oil
1 teaspoon vanilla extract
Only add the next two ingredients if you are NOT using dehydrated eggs and milk
2 Large eggs
1/2 cup buttermilk

Glaze:
Note: Measure one ingredient after another with your same 1/3 cup measuring cup into the same 1 quart Pyrex measure used above for microwaving to save dish washing.
2/3 cup Sugar
1/3 cup evaporated milk or (1/3 cup water and 2 Tablespoons powdered milk)
1 tablespoon butter
1/3 cup chunky peanut butter (needed for peanut crunch & flavor)
1/3 cup miniature marshmallows
2/3 cup chocolate chips, optional if you like the taste of chocolate with your peanuts
1/2 teaspoon vanilla extract

Directions:
In a large bowl, combine flour, sugar, baking soda salt (and egg and milk powder if using powdered eggs and milk); stir and set aside.

In 1 quart Pyrex measure or mixing bowl microwave wet ingredients 3 to 4 minutes on High or until water and butter boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. (If using fresh eggs and buttermilk; add now and mix well.)

Pour batter into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool about 15 to 30 minutes.

Meanwhile make Glaze; all ingredients in the same 1 quart Pyrex measure or bowl. (It is OK ’cause it is the same ingredients and it saves dish washing!) Heat in the microwave until it boils about 3 1/2 minutes on High stirring after each minute until marshmallows just melt; add vanilla. Spoon over warm cake and carefully spread over the top.
Cool completely.