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Peanut Brittle Cake (VRP 098)

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Peanut Brittle CakePeanut Brittle Cake

Peanut Brittle Cake Recipe Card Front

Front of the recipe card for Peanut Brittle Cake.

Peanut Brittle Cake

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Back of the recipe card for Peanut Brittle Cake.

Vintage Recipe Box 98

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Peanut Brittle Cake Recipe

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Peanut Brittle Cake

Peanut Brittle Cake

Instructions

Chocolate Marble Cake: Liquid batter in half. Melt 1 sq (1 oz) unsweetened Chocolate over hot water. Add to ½ of the abtter. Drop batters by alternate teaspoon into a greased paper [liquid] loaf pan.

Chocolate Spice Cake: Add ½ tsp of cloves & ½ tsp cinnamon to flour before sifting. Add ¼ tsp grated orange rind to creamed sugar & shortening. Melt 2 sq (2 oz) unsweetened chocolate over hot water. Add to creamed mixture.

Chocolate Chip Cake: Fold 4 oz. semi-sweet chocoalte coarsely grated, into finished batter.

Spicy Raisin Cake: Add ½ tsp each of cloves, cinnamon & allspice to flour mixture before sifting. Add 1 cup chopped seeded raisins to flour & spice mixture after sifting. Fold into [way] creamed mixture alternately with milk ____.

Mocha Nut Cake: Substitue 2/3 cup strong cold coffee for milk, add 2/3 cup chopped nuts to the finished batter.

Notes

  1. Use only ½ cup sugar instead of ¾ cup. Add 1 cup crushed peanut brittle to finished batter.


Peanut Brittle Cake

 

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