For Cranberry Butter.
Pour boiling water over
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.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
side. Cream 1 cup of butter, gradually add 2 cups sugar
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Drain pineapple.
Melt butter in 9-inch square pan.
Remove from heat and stir in brown sugar.
Arrange pineapple and cherries. Prepare cake mix as directed on package and pour over.
Bake at 350\u00b0 for 40 to 50 minutes until done.
Loosen edges, cover with serving plate, turn over and lift off pan.
br>Using pastry blender, cut butter into dry ingredients until mixture
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
nch round cake pans.
Combine 1/2 cup peanut butter and
Combine eggs, milk, salt, sugar and butter.
Dip bread into mixture, turning to coat both sides.
Brown in fat in heavy skillet.
Serve with Hot Cranberry Butter.
In a mixing bowl, combine all the ingredients, pressing together & mixing until well blended.
Place the cranberry butter on a piece of plastic wrap & form into a log.
Squeeze out (or blot with a paper towel) the excess liquid, then refrigerate until firm.
Cut into rounds, then serve & enjoy!
Cook Duncan Hines butter cake as directed.
In saucepan, put sugar and cocoa.
Stir in butter, milk and light corn syrup. Bring to a boil.
Boil 3 minutes, stirring occasionally.
Set in cold water for a few minutes.
Stir in the confectioners sugar, vanilla and peanut butter.
When this mixture begins to thicken, pour and spread on the cake.
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-inch
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-
Melt butter, stir in cake mix and add 2 eggs.
Divide and spread 3/4 the way up in 2 greased 9 x 9-inch pans.
Mix softened cream cheese, powdered sugar and 2 eggs.
Divide and pour on top of cake mixture.
Bake at 350\u00b0 for 35 to 45 minutes.
Lightly butter a 13x9 pan.
In large bol, combine cake mix
Cake:
Bake butter cake as directed on box in two 8-inch cake pans.
Let cool completely.
Slice each layer making a 4-layer cake.