Peanut Butter Pound Cake Filed under ( Annie, cake, dessert, family, Pound Cake )

Our oldest turned 17 today - can't even believe. She didn't want chocolate so I searched for a different cake to try and I found this Southern Living recipe. The whole family loves pound cake and peanut butter so I thought I would give it a try. We were very pleased! The cake was very moist but I have to say that my favorite part is the frosting. Oh My! I only "drizzled" the frosting on so I had quite a bit left over. I put it in a separate container, and we enjoyed each piece of cake with a nice serving of extra frosting. This frosting would be great with anything - just by the spoonful! Our Annie LOVES frosting!

Being 17 and determined to light her own candles :)

Peanut Butter Pound Cake (adapted from Southern Living Homestyle Cooking)

1 cup butter, softened
1/2 cup creamy peanut butter
2 cups sugar
1 cup packed brown sugar
5 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup milk
1 Tbsp vanilla

Frosting:

2 cups sifted powdered sugar
1/3 cup creamy peanut butter
1/4 cup butter, melted
dash of salt
small can evaporated milk

Beat butter and peanut butter at medium speed for about 2 minutes or until soft and creamy; Gradually add sugars and mix; add eggs one at a time beating after each until yellow disappears - for about 5-7 minutes; Combine flour, baking powder, soda and salt mixing well; Add flour mixture to butter mixture alternating with milk - beginning and ending with flour mixture; Mix at low speed - add vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 350 for about 1 hr and 15-25 minutes or until tester comes out clean. Cool in pan on wire rack 10-15 minutes, remove from pan and cool completely on wire rack.

Frosting - Beat powdered sugar, peanut butter, butter and salt at low speed til well blended; Add 1/4 cup evaporated milk and beat until smooth; ( I used the whole can of evaporated milk to make it "drizzable") Drizzle over cake!

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