ISO Peanut butter cake
In the days of surplus government peanut butter, our school cafeteria served the most delicious peanut butter cake squares that were topped with peanut butter icing. Through the years I've tried to re-create them, but nothing's ever been close. The cake was the consistency of a yellow or white sheet cake, not like a brownie or a chewy bar. The icing tasted like a butter cream with peanut butter added. Does anyone have a recipe that might be close?
At Archive.org I found a textbook titled, "The School Lunch" by Marion Louise Cronan, published in 1962. It is a textbook about how to set up and run a school cafeteria. It includes recipes. Here is a link to where you can read the textbook online or download it in PDF format. School cafeteria recipes start on page 343.
Here's a direct link to the online book.
I haven't made this, just Googled it.
Five recipes for peanut butter cakes were
submitted in a school lunch program survey.
The following cake was developed by
Mrs. Harry Boyd, Scott High School, W.Va
Peanut Butter Cake
1/2 cup shortening
1 1/4 cups brown sugar, packed
2/3 cup peanut butter
2 tsp vanilla
2 cups flour
1 tbsp baking powder
1 tsp salt
2/3 cup milk
Beat shortening with brown sugar,
until mixture is creamy.
Blend in peanut butter until mixture
Beat in eggs, one at a time and vanilla.
Sift flour with baking powder and salt
and add to first mixture alternately with milk.
Divide into two greased 9-inch cake pans.
Bake for 30 minutes on until the cakes test done
in a preheated 350 degrees F oven.
Cool in pans for 10 minutes then turn out onto racks
and frost when completely cooled.
Frost with Vanilla or Maple Cream frosting.
Source: Eugene Register Guard newspaper, Aug 13, 1968.
U.S. Armed Forces Recipes - Peanut Butter Cream Frosting - 100 servings
Peanut Butter Buttercream Icing at Wilton