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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

Peanut Brittle Cake Recipe Card Back

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


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.


  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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