- 12
- 50 mins
Ingredients
- 1 cup Creamy peanut butter
- 1/2 cup Butter - softened
- 2 cups Sugar
- 4 large Eggs
- 1 cup Milk
- 1 1/2 Tbsp. Vanilla extract
- 2 cups All purpose flour
- 1 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- PEANUTTY TOPPING
- 1 cup Powdered sugar
- 1 cup Creamy peanut butter
- 1/2 cup All purpose flour
- 1/2 cup Uncooked regular or quick cooking oats 1/4 cup Peanuts - chopped
- 1/2 tsp. Salt
Preparation
Step 1
CAKE:
Preheat oven to 350. SEVEN 5x3 loaf pans - greased & floured. Bake 55-60 minutes
Beat peanut butter and butter at medium speed with electric mixer until cream; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in milk and vanilla.
Sift together flour, baking powder, and salt. Stir into peanut butter mixture.
Pour batter into SEVEN greased and floured 5x3 inch loaf pans, filling each pan half-full. Place pans on a baking sheet; sprinkle with Topping. Bake 55-60 minutes or until wooden pick comes out clean. Cool completely in pans on wire racks (20 minutes)
TOPPING:
Stir together all ingredients in a medium bowl until thoroughly blended. Sprinkle onto loaf pans before baking cakes.