Peanut Butter Silk Cake

Peanut Butter Silk Cake

Peanut Butter Silk Cake

Peanut Butter Silk Cake

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 cup Peanuts
  • Refrigerated

    • 3 Eggs
  • Condiments

    • 1/4 cup Butter or margarine
    • 1 cup Peanut butter, creamy
  • Baking & Spices

    • 1 container Betty crocker chocolate frosting, Rich & Creamy
    • 1 box Betty crocker supermoist yellow cake mix
    • 1/4 cup Brown sugar, packed
  • Oils & Vinegars

    • 1/3 cup Vegetable oil
  • Dairy

    • 1 cup Whipping cream
  • Liquids

    • 1 1/4 cups Water

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Ingredients

  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 1¼ cups water
  • ½ cup creamy peanut butter
  • ⅓ cup vegetable oil
  • 3 eggs
  • ¼ cup butter or margarine
  • ¼ cup packed brown sugar
  • 1 cup whipping cream
  • ½ cup creamy peanut butter
  • 1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
  • 1 cup chopped peanuts, if desired

Directions

  • Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
  • In large bowl, beat cake mix, water, ½ cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
  • In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat ½ cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
  • Split each cake layer horizontally to make 2 layers. Fill each layer with about ⅔ cup peanut butter mixture to within ½ inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
  • Courtesy of Betty Crocker™
jodezehomeandgarden.com

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Title:

Peanut Butter Silk Cake

Descrition:

Peanut Butter Silk Cake

  • Produce

    • 1 cup Peanuts
  • Refrigerated

    • 3 Eggs
  • Condiments

    • 1/4 cup Butter or margarine
    • 1 cup Peanut butter, creamy
  • Baking & Spices

    • 1 container Betty crocker chocolate frosting, Rich & Creamy
    • 1 box Betty crocker supermoist yellow cake mix
    • 1/4 cup Brown sugar, packed
  • Oils & Vinegars

    • 1/3 cup Vegetable oil
  • Dairy

    • 1 cup Whipping cream
  • Liquids

    • 1 1/4 cups Water

The first person this recipe

jodezehomeandgarden.com

jodezehomeandgarden.com

137 0

Found on jodezehomeandgarden.com

Jodeze Home and Garden

Peanut Butter Silk Cake