In saucepan, bring peanut butter, water and butter to rapid boil.
Add to dry ingredients and mix well.
Add eggs and buttermilk mixing well.
Pour into prepared 9 x 13 baking pan.
Bake 20-25 minutes.
1 pound confectioner sugar 1⁄4 cup peanut butter
1⁄4 cup melted butter
1 teaspoon vanilla extract 1 cup coffee
Mix melted butter and peanut butter together.
Add vanilla extract and powdered sugar.
Add coffee a little at a time until spreading consistency.
Spread over cake.
Optional: sprinkle chopped nuts.
About Layne Prescott
Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.
Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.
Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.