1-1/2 cups sugar
1/2 cup butter, softened
cup chunk-style peanut butter
3 squares ( 3 oz.) unsweetened chocolate, melted and cooled
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1-2/3 cups milk
Frosting ( see recipe below)
Red rope licorice
In a large bowl, cream sugar,butter, and
peanut butter till light and fluffy. Add chocolate, eggs, and vanilla; beat at low speed of an electric mixer till blended;
beat 2 minutes at medium speed.
Stir together dry ingredients. Add to creamed mixture alternately with milk, beating
after each addition. Pour into greased and lightly floured 13x9x2-inch baking pan. Bake in 350 F. oven for 30 to 35 minutes
or till done.
Cool 10 minutes on wire rack; remove from pan. Cool thoroughly. Place on a cake base and frost with
Press licorice around top and bottom edges of cake. Form balloons by trying licorice rope with
slip knots and arrange atop frosted cake. Fill centers of balloons with candies.
Makes 12 to 15 servings
6 tablespoons butter
4-1/2 to 4-3/4 cups sifted
1/4 cup milk
1-1/2 teaspoons vanilla.
In a large bowl, beat butter till light and fluffy.
Gradually add about half the powdered sugar; beat well. Beat in milk and vanilla, then remaining powdered sugar. Beat in additional
milk, if necessary, to make of spreading consistency.
Frosts tops and sides if two 8 or 9 inch layers, one 15x10
sheet cake or about 24 cupcakes