Granny’S Sponge Cake With Peanut Butter Icing

• FOR THE SPONGE CAKE:
• 1-1/4 cup Self-Rising Flour
• 1 cup Sugar, Heaping
• 1/2 teaspoons Salt
• 2 whole Eggs
• 1/2 cups Vegetable Or Canola Oil
• 3/4 cups Butter Milk
• 1 teaspoon Vanilla
• FOR PEANUT BUTTER ICING:
• 1-1/2 cup Sugar
• 1 Tablespoon Flour, Heaping
• 1-1/2 cup Milk
• 1/2 sticks Butter
• 3 Tablespoons Creamy Peanut Butter
• 1 dash Vanilla

1. Preheat oven to 350 degrees. Grease and flour three 8-inch cake pans and set aside.
2. Mix the flour, sugar and salt together. Add in the wet ingredients, stirring until everything is well combined. Pour evenly into the 3 greased, floured cake pans. Bake for 18 minutes until the cake is pulling away from the sides of the pan and is slightly brown on top. Remove from the oven and set aside to cool.
3. To make the peanut butter icing, mix icing ingredients together (except the peanut butter and vanilla) in a 2 quart saucepan. Bring to a boil over medium-high heat. Cook until thick (about 20 minutes), stirring regularly. Remove from the heat and stir in the peanut butter and vanilla.
4. While hot, pour some of the icing over the bottom layer of the cake. Add another layer of cake and pour some more icing. Add the final layer of cake and pour the rest of the icing over the cake, allowing it to run down the sides. (Be sure your cake plate has a slight rim.) Allow it to cool.
5. Enjoy!

flour, sugar, salt, eggs, vegetable or, butter milk, vanilla, peanut butter, sugar, flour, milk, butter, peanut butter, vanilla

Taken from tastykitchen.com/recipes/desserts/grannye28099s-sponge-cake-with-peanut-butter-icing/ (may not work)