Peanut Butter Chiffon Cake

Peanut Butter Chiffon Cake

Linda B
Edited on Jul 18, 2008

A very light flavored cake with a good icing. It was a big hit at home and at work.


2 1/4 c. Softsilk or Wondra flour
3 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 c. packed brown sugar
1/3 c. chunky peanut butter
1/3 c. vegetable oil
1 1/4 c. milk, divided
2 eggs, separated
1/2 c. sugar


Sift together flour, baking powder, baking soda and salt. Add brown sugar, peanut butter, oil, and 1/2 c. milk and beat 1 minute. Add the 2 egg yolks and the remainder of milk and beat 1 minute. Beat 2 egg whites until frothy; gradually add sugar and continue beating until stiff. Fold into batter.
Bake at 350 degrees in greased and floured 8-9 inch layer pans or a 13x9 inch pan. Bake 8inch layers for 30-35 minutes, 9 inch layers for 25-30 minutes and the 13x9 layer for 4o-45 minutes. Cool and frost.

Icing--Combine 1/2 c. chunky peanut butter, 1/2 stick butter, 3 c. confectioners' sugar and 1/4 c. milk and beat until creamy.
Note: you can add 1/4 c. cocoa if chocolate frosting is desired. Additional milk may be needed to make a spreadable consistency.

Not a NESTLÉ®-tested recipe.

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