Usually as the weather gets warmer I manage to find ways to NOT turn the oven on and heat up my apartment even further. But for some reason I’ve had the need for baked goods, so you know what, I’m just going to go with it.
Last night I pulled out one of my long time favorites, Peanut Butter Cake. Mmmmmm. It also happens to be a favorite of my roommate as well. This is actually a Paula Deen recipe that I’ve had in my book for years, ever since I started baking when I was living in New York City. What I love about the cake is that it calls for 2 cups of graham cracker crumbs, which gives it the most incredible texture and flavor. Combine that with real peanut butter and shortening and you get a ridiculously moist cake that no one can resist.
Now, is this a true starving artist recipe, you ask? Well it depends on what you keep on hand in your kitchen. One of the reasons I thought of this cake was that I had milk and eggs already in the fridge. I know many of us keep peanut butter in the cabinet at all times, so that’s set. I always have butter, I always have dry ingredients, and I have to confess that I keep a bucket of shortening on the top shelf that I only ever use to make this cake. Not ashamed. So all I had to buy was graham crackers and peanuts and I was good to go. Totally worth it for me.
I’ve given the link to Paula’s recipe below, and while I love you, Paula, I have to make one correction to your recipe. You absolutely should bake this cake at 350 degrees, not at 375 like her recipe says. I have baked this cake many, many times, and believe me when I tell you that 375 just kills it. 350 for about 35-40 minutes is perfect for a moist but browned cake. And it works the same in a glass baking dish. Enjoy!!