Tuesday, May 14, 2013

Fluffernutter Cake

Fluffernutter cake

1 cup peanut butter
2 cups sugar
4 eggs, beaten
1 T vanilla
1 t salt
3 cups whole wheat pastry flour sifted with 3 teaspoons baking powder
1 cup milk
Baking spray with flour

Spray 2 round cake pans with baking spray.
Preheat the oven to 375

Cream the sugar and peanut butter together then add the salt and vanilla, mix.
Then slowly add eggs until incorporated, add the flour till combined, then add
the milk till completely combined, pour into the pans and bake 30-40 minutes. Till center springs back when pressed. Cool.

Completely cool before frosting with the below Marshmallow
2 c. Marshmallow Fluff 
4 pasteurized egg whites, at room temperature 
2 c. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 c. water 
2 tsp. vanilla extract

In large metal bowl over a pot of boiling water,
combine everything but vanilla. Beat until soft peaks form Take off heat
add vanilla and continue beating until stiff. Frost the cake.

 You may want to put in fridge for 2 hours to firm up the frosting and try to eat this within 3 days

If you want sprinkle with chopped toasted peanuts