2 cups cake flour
1 ½ cups granulated sugar
2 ½ tsp baking powder
¾ tsp salt
½ cup shortening
2/3 cup milk plus ¼ cup
2 eggs
2 tlbs peanut butter
Preheat oven to 350 F. Mix together dry ingredients and slowly add shortening and 2/3rds cup of milk while mixing at low speeds until well incorporated. In a separate bowl lightly mix eggs and ¼ cup of milk. Add milk and egg mixture in to cake batter until well incorporated. Add peanut butter and mix well. Pour into 2 pre-greased 9” baking pans and bake for 30 min or until tooth pick comes out nearly clean.
Peanut butter mouse icing
Mousse:
8 tbls peanut butter
1 teaspoon vanilla extract
2 cups chilled heavy cream, divided
2 tablespoons Kailua
1/4 cup confectioners' sugar
To make the Mousse: Put the 8 ounces of peanut butter in a large bowl. In a small saucepan, bring 1/2 cup of the cream, the Kailua, and vanilla to a boil over medium high heat. Pour the hot cream mixture over the peanut butter; whisk until smooth. Cool the peanut butter mixture to room temperature, whisking occasionally. In a large bowl, beat the remaining 1 1/2 cups cream until it holds a soft peak. Sift the sugar over the cream, and continue beating until slightly thicker; take care not to over whip the cream. Fold a third of the whipped cream into the peanut butter to lighten the mixture. Fold in the remaining cream.
