the beavis is coming! the beavis is coming!

elvis & priscilla are bringing beavis to town. w00t! picked up a cute little giftie for him today at the goodwill store. that place is slam-jam packed with... uh... well, with junk mostly. but, there's some cute stuff if you look for it.

everyone's had peanut butter & jelly sammiches, but did you ever have a peanut butter & banana sammich? what about pb & mayo? pb & marshmallow cream? pb & honey? i used to have pb & marshmallow creams all the time - fluffernutters, as they are called. i could go for the nanners or the honey, but the mayo? seriously - people eat that. peanut butter & mayonnaise. i'm not picky - i'll eat just about anything. but peanut?butter?and?mayo??? uh-uh... no way.



i just now googled for fluffernutter to get you a picture, and lookie what i found - a fluffernutter cake. woah, nelly! i even got the recipe so's you can make me one. yeah!

1 1/2 sticks butter, softened
1 1/2 cups white sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup milk
2 teaspoons vanilla paste

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate, beginning and ending with flour mixture.

Pour the batter into two greased amd floured 9 inch round cake pans and smooth top with spatula. Bake cakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Cool in pan on rack for 5 minutes, then turn out onto a rack and let cool completely.

For the filling, I simply used a few heaping tablespoons of marshmallow fluff and sprinkled it with 1/3 cup of peanut butter chips. If I were to make this cake again, I would add powdered sugar to the marshmallow to increase it's viscosity. Without the additon of sugar, the marshmallow will leak out from between the cake layers and from the peanut butter frosting (The first picture of this post illustrates this phenomenon). At A Full Plate, we all agreed it looked cool, but ultimately I was disappointed because most of the marshmallow was too thin to hold it's place.

For the frosting on the outside of the cake, I used the Peanut Butter Frosting developed during The Elvis Cake.

2 sticks of butter, room temperature
1 cup of smooth peanut butter.
4 cups of powdered sugar
Up to 2 Tbs milk

In an electric mixer cream together the butter and peanut butter until smooth and fully incorporated. Add the powdered sugar a cup at a time and use milk to adjust the consistency to your liking. Frost the cake liberally and sprinkle the top with additonal peanut butter chips.

current barometric pressure: 30.09 inches.