Recipe Background
Dessert just got a little kookier! Peanut Butter Wacky Cake takes the classic Depression-era confection—which uses vinegar as a substitute for eggs and milk—and frosts it with a creamy, sweet, and pleasantly nutty peanut butter frosting. The cake itself is wonderfully chocolatey and tender, so you get the best of peanut butter and chocolate in an easy and delicious cake. Peanut Butter Wacky Cake is happily nostalgic and quick to put together since it only takes 45 minutes to make. It's excellent when you need a little more whimsy in your day!
Dessert just got a little kookier! Peanut Butter Wacky Cake takes the classic Depression-era confection—which uses vinegar as a substitute for eggs and milk—and frosts it with a creamy, sweet, and pleasantly nutty peanut butter frosting. The cake itself is wonderfully chocolatey and tender, so you get the best of peanut butter and chocolate in an easy and delicious cake. Peanut Butter Wacky Cake is happily nostalgic and quick to put together since it only takes 45 minutes to make. It's excellent when you need a little more whimsy in your day!
Ingredients
For the cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 6 tablespoons unsweetened cocoa powder
- 2 cups white sugar
- 10 tablespoons butter melted
- 2 teaspoons distilled white vinegar
- 2 cups water warm
For the frosting:
- 1/4 cup peanut butter
- 1 cup brown sugar packed
- 1/4 cup milk
- 1/4 cup butter softened
Directions
- Preheat the oven to 350 degrees F.
- In a large bowl, sift together the flour, baking soda, salt, cocoa, and white sugar.
- Add 10 tablespoons of melted butter, vinegar, and warm water, mixing thoroughly but not beating.
- Pour the batter into a 9x13-inch pan.
- Bake for 30-35 minutes.
- Remove the cake from the oven and allow it to cool in the pan.
- Cream together the peanut butter, brown sugar, milk, and the remaining 1/4 cup softened butter.
- Spread the icing on the cooled cake.
- Serve!
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