This recipe was a tease for a few weeks on the Menu Plan Monday posts because I just couldn’t seem to get it made. Well, I finally did and it was very good! The cake part is just a plain yellow cake made from a mix which is good, but the boiled icing made it great! The cooked frosting sets up until it is almost fudge like in consistency, so work fast after you take it off the heat.
The story behind this recipe in the Southern Plate cookbook is so cute. I won’t pass it on here since it is not my family story to share, but go get this book and read it! It is really sweet!
1 box yellow cake mix
1 1/2 cups granulated sugar
7 Tbsp. milk
2 Tbsp. shortening
2 Tbsp. butter
1/4 tsp. salt
1 tsp. vanilla extract
1/2 cup creamy peanut butter
Prepare the cake mix according to package directions, baking it in a 9×13” baking dish. (Note: I used 2 square 8” dishes because I was taking this to 2 different places.)
While the cake is cooling, combine the sugar, milk, shortening, butter, and salt in a medium heavy saucepan. Bring to a rolling boil, stirring constantly to prevent scorching. Once it reaches a rolling boil, stop stirring and let boil for 1-2 minutes, or until it reaches the soft-ball stage.
Remove from the heat and quickly stir in the vanilla and peanut butter. Beat until smooth and quickly spread over the cake.
Picture Perfect Cooking 