Recipe information
Yield
serves 12 to 16
Ingredients
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups graham cracker crumbs
Peanut butter to taste (at least 1/2 cup; if using more, decrease shortening by an equal amount)
3/4 cup Crisco shortening
1 cup plus 2 tablespoons milk
1 1/2 teaspoons vanilla
3 eggs
Frosting
2 cups sugar
1/2 cup cocoa
8 tablespoons (1 stick) butter
1/2 cup milk
Preparation
Step 1
Preheat oven to 375 degrees. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in a greased 9 × 13-inch pan for 30 to 35 minutes. Do not remove from pan.
Frosting
Step 2
Mix all ingredients together. Heat in a saucepan and bring to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it.
