Peanut Butter Chiffon Cake

• 2 eggs, separated
• 2 1/4 c. flour
• 1 tsp. salt
• 1 c. brown sugar
• 1/3 c. vegetable oil
• 1/2 c. sugar
• 3 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 c. peanut butter
• 1 1/4 c. milk

1. Heat oven to 350u0b0.
2. Grease and flour 2 layer pans, 8 or 9-inches, or oblong pan (13 x 9 1/2 x 2-inches).
3. Beat egg whites until fluffy.
4. Gradually beat in sugar; continue beating until stiff and glossy.
5. Set meringue aside.
6. Measure flour and blend with baking powder, soda and salt.
7. Set aside.
8. Mix together oil, brown sugar and peanut butter.
9. Add this and half the milk to flour mixture.
10. Beat 1 minute.
11. Scrape bottom and sides of bowl often. Add remaining milk and egg yolks.
12. Beat 1 minute.
13. Fold in meringue.
14. Bake layers 30 to 35 minutes, oblong 40 to 45 minutes. Cool and ice cake.

eggs, flour, salt, brown sugar, vegetable oil, sugar, baking powder, baking soda, peanut butter, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987924 (may not work)