br>1.\tCream together peanut butter and butter until fluffy. Add 1
igh heat, melt the butter and stir in the cocoa
inutes.
Beat sugar and butter at medium speed with an
To make the frosting:
Melt 2 tablespoons butter in a large skillet
dd cake mix, milk, melted butter, pudding mix, eggs, vanilla, and
In a medium mixing bowl, combine 1 cup sugar, butter (Crisco), vanilla and salt.
Add milk and remaining sugar alternately, blending until smooth and creamy.
Fills and frosts 2 (8 or 9-inch) layers or 13 x 9-inch cake.
water, 1/2 cup peanut butter morsels.
Stir until smooth
Melt butter Crisco.
Remove from heat.
Add peanut butter and vanilla.
Mix well until peanut butter is melted.
Add confectioners sugar and mix well.
Pour into 8 x 8-inch ungreased baking pan.
Refrigerate until cool.
Melt chocolate chips.
Let cool, then spread on top of fudge.
br>For the frosting: ****.
Beat cream cheese and butter until smooth
Mix the peanut butter, butter, crisco and vanilla until well blended.
Add the first cup of powdered sugar and the salt
Continue to add the remaining powdered sugar
Add part or all of the cream to finalize the texture you want.
I immediately put in piping bag and pipe on cooled cupcakes or spread on a cake. You can refrigerate and use later.
Beat butter and shortening with electric mixer
br>In another bowl, cream butter, Crisco and sugar until fluffy (about
br>Cool completely.
Add frosting, if desired. (any soft chocolate
Cream butter, crisco, and sugar; add eggs one at a time, beating well after each addition.
Add flour alternatively with milk & cherry juice; add vanilla.
Chop cherries and add to batter.
Bake in greased and floured 10\" tube pan at 300 degrees for 1 1/2 hours.
FROSTING:
Cream together cream cheese and butter.
Add remaining ingredients and enough cherry juice to make icing smooth and spreading consistency.
or the Ginger Buttercream Frosting:
Beat butter with an electric mixer
Mix all ingredients together.
Recipe yields 3 1/2 cups.
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
Whip butter, Crisco, peanut butter, brown sugar and white sugar until creamy.
Add eggs and vanilla.
Combine dry ingredients, except oatmeal and add to creamed mixture. Mix well; then add oatmeal, last.
Roll into balls; put about 2 inches apart on cookie sheets. Bake at 350 \u00b0 for 9-11 minutes.
br>In medium bowl, cream butter and sugar with an electric
ompletely before frosting.
To make the frosting, melt the butter in a