From the kitchen of Stephanie Knewasser
In a large bowl combine:
1/2 c sugar
1 tsp salt
1 egg
1 c milk
1/4 c oil
Add:
3/4 c creamy peanut butter
Mix well.
Stir in:
2 c flour
4 tsp baking powder
1 c marshmallow creme
Pour into a greased 9×5 pan.
Bake @ 350, 60 – 70 minutes or until toothpick poked in comes out clean.
Immediately remove from pan & cool on wire rack.
NOTES:
- When browsing a 1971 church cookbook, I can across this recipe and changed it to suit our tastes. The original recipe called for chunky peanut butter, no oil, 3/4 c of strawberry jam to be marbleized in just before baking and chopped peanuts on top.
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