Ingredients

serves 12 to 16

　　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

　　

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.

　　Paula Deen's Kitchen Classics