1/3 cup solid vegetable shortening
1/3 cup butter
3/4 cup peanut butter
4 cups confectioners' sugar, sifted
4-6 tablespoons milk
Makes: About 3 cups.
Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
3/4 teaspoon vanilla extract
1 cup milk
1.Preheat oven to 350F Line a muffin pan with paper liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2.In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3.Bake for 15 to 17 min or until a toothpick inserted into the cake comes out clean. Frost with Peanutbutter frosting when cool.