Sunday, August 05, 2007
I was born in Nashua, New Hampshire and lived there for six happy years until my father relocated us to Southern California. One piece of my New England childhood I tried to bring with me was my favorite lunch box sandwich, the FlufferNutter. Unfortunately, ridicule abounded as kids in my new school didn't even attempt to understand the wonderful creation that is peanut butter and marshmallow cream on white bread. It only took me about a week to beg my mother for regular peanut butter and grape jelly so I could be like all the other kids. Sad.
As an adult of course, I indulge in a FlufferNutter on the rare occasion that I crave one, and I'm not the slightest bit embarrassed. Since The Elvis was orignally a sandwich and translated so well into a two layer cake, I was inspired to try turning the FlufferNutter into a cake as well.
1 1/2 sticks butter, softened
1 1/2 cups white sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup milk
2 teaspoons vanilla paste
Preheat over to 350 degrees. In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate, beginning and ending with flour mixture.
Pour the batter into two greased amd floured 9 inch round cake pans and smooth top with spatula. Bake cakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Cool in pan on rack for 5 minutes, then turn out onto a rack and let cool completely.
For the filling, I simply used a few heaping tablespoons of marshmallow fluff and sprinkled it with 1/3 cup of peanut butter chips. If I were to make this cake again, I would add powdered sugar to the marshmallow to increase it's viscosity. Without the additon of sugar, the marshmallow will leak out from between the cake layers and from the peanut butter frosting (The first picture of this post illustrates this phenomenon). At A Full Plate, we all agreed it looked cool, but ultimately I was disappointed because most of the marshmallow was too thin to hold it's place.
For the frosting on the outside of the cake, I used the Peanut Butter Frosting developed during The Elvis Cake.
2 sticks of butter, room temperature
1 cup of smooth peanut butter.
4 cups of powdered sugar
Up to 2 Tbs milk
In an electric mixer cream together the butter and peanut butter until smooth and fully incorporated. Add the powdered sugar a cup at a time and use milk to adjust the consistency to your liking. Frost the cake liberally and sprinkle the top with additonal peanut butter chips.
Enjoy with a nice glass of milk!