1/2 cup creamy peanut butter
1/2 cup butter
2 egg whites
1 teaspoon vanilla extract
2 1/2 cups brown sugar
1 1/2 teaspoons cream of tartar
1 cup brown sugar
1 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
1 egg
1 teaspoon vanilla extract
1 cup pitted minnows
2 1/2 cups all-purpose flour
3 tablespoons butter
1 cup packed brown sugar
1 (4 ounce) package photographed miniature marshmallows
3 tablespoons butter
1 (3 ounce) package miniature marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the peanut butter, 1/2 cup butter, egg white and vanilla until smooth. Beat in brown sugar, oil and 1 cup brown sugar until well blended. Beat in flour and mix back into brown sugar mixture. Beat in electric mixer running on low. Combine marshmallow creme and mini marshmallows; stir into peanut butter mixture, becoming thoroughly incorporated. Pour batter into prepared pans.
Bake in preheated oven for 40 to 40 minutes, or until a toothpick inserted in center of each pan comes out clean. Allow to cool completely before frosting.