| PEANUT SUNDAE CAKE |
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Makes One 11 x 7 x 1-1/2-inch Cake 8 to 10 ServingsCake 1 -1/2 cups cake flour 1 cup granulated sugar 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 3 egg whites 2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 cup crushed peanut brittle 1/4 cup SMUCKER'S Butterscotch Topping Frosting 1/2 cup milk 2 tablespoons all-purpose flour 2 cups confectioners' sugar 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1 teaspoon vanilla extract Topping Additional SMUCKER'S Butterscotch Topping Additional crushed peanut brittle Heat oven to 350ºF. Grease 11 x 7 x 1-1/2-inch glass baking dish. Line with waxed paper. Grease waxed paper. For cake, combine cake flour, granulated sugar and 1/2 cup Crisco in large bowl. Beat at low, then medium speed of electric mixer until crumbly. Place egg whites in 1-cup measure. Add enough water to measure 1 cup. Pour into crumb mixture. Beat at high speed 10 minutes or until thickened. Add baking powder and 1 teaspoon vanilla. Beat just until blended. Spoon 1 cup batter into small bowl. Add 1/2 cup peanut brittle and 1/4 cup sundae topping. Stir until blended. Spoon remaining batter into baking dish. Place spoonfuls of peanut brittle batter on top. Cut through batters with knife for marble effect. Bake at 350ºF for 30 to 35 minutes or until top springs back when touched lightly in center. Cool 5 minutes before removing from baking dish. Invert cake on wire rack. Remove waxed paper. Cool completely. Place cake on serving tray. For frosting, combine milk and all-purpose flour in small saucepan. Stir until blended. Cook and stir on medium heat until mixture is thickened. Transfer to medium bowl. Cool completely. Add confectioners' sugar, 1/2 cup Crisco and 1 teaspoon vanilla. Beat at low speed until blended. Beat at medium speed 4 to 5 minutes. Frost top and sides of cake. For topping, drizzle top of cake with additional sundae topping, letting excess topping run down sides. Sprinkle top of cake with additonal crushed peanut brittle. |
