Chocolate Peanut Butter Cake

"This is something I remember making with my father because I love chocolate!" Alexandra Martin

• 1 3/4 cups cake flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup sugar
• 2 tablespoons shortening
• 3 tablespoons creamy peanut butter
• 2 squares unsweetened chocolate, melted
• 1 cup milk
• 1 teaspoon vanilla

METHOD

Preheat oven to 350°F.

Sift flour; measure. Add baking soda, salt, and sugar; sift together 3 times.

In mixing bowl, cream shortening and peanut butter until well blended; add melted chocolate and blend well. Add sifted dry ingredients, milk, and vanilla. Stir until all flour is moist; beat for 1 minute. Grease two 8-inch layer cake pans; line bottom with waxed paper and grease again. Turn batter into prepared cake pans. Bake at 350° in preheated 350°F for 25 minutes or until a wooden pick or cake tester inserted in center comes out clean.

Ice with icing of your choice.

Yield: 1 cake

Contributor: Alexandra Martin for Keith Martin

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