This is a great introduction to baking. There is just enough mixing and baking involved without
being cumbersome. The author gives some very good tips at the end on how to store the cake
and keep it moist and for freezing. She notes that adult help is needed as it requires the oven.
½ cup measuring cup
¼ cup measuring cup
Medium-sized mixing bowl
1 cup measuring cup
Liquid measuring cup
9 x 13-inch pan
Nonstick cooking spray
Small mixing bowl
½ cup peanut butter
¼ cup shortening
1 cup brown sugar
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup milk
For the topping:
¼ cup brown sugar
¼ cup flour
2 tablespoons peanut butter
2 tablespoons sugar
1 tablespoon butter, softened
1. Preheat the oven to 375 degrees.
2. Using a hand mixer, cream the peanut butter and
shortening in a medium-sized bowl.
3. Add the brown sugar and eggs, and mix well.
4. Add the flour, baking powder, baking soda, and
milk. Mix the batter until it’s smooth.
5. Grease a baking pan with nonstick cooking spray.
6. Pour the batter into the pan and spread the batter
to the sides. Set aside.
7. Now you need to make the topping. In a small
mixing bowl, mix the brown sugar, flour, peanut
butter, sugar, and softened butter with a hand
8. Spread the topping over the cake batter.
9. Bake for 28-35 minutes or until a toothpick inserted
in the center comes out clean.