Peanut Butter Cake

By knox_bh01

Ingredients

• 1 18.25 ounce yellow cake mix
• 2 1/2 cups creamy peanut butter
• 3/4 cup chocolate syrup
• 8 ounces semisweet chocolate
• 1 cup powdered sugar sifted
• 1/4 cup milk
• chopped peanuts

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 350 degrees. Grease and flour two 9-inch diameter cake pans with 1 3/4 inch sides. Prepare cake according to package directions, beating in 1/2 cup peanut butter (not old-fashioned or freshly ground). Divide between prepared pans. Back until toothpick inserted into center comes oout clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.

2. Combine chocolate syrup and semisweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth.

3. Place one cake layer on platter. Spread top with 1 1/2 cups icing. Top with second cake layer. Spread top and sides of cake with remaining icing. Garnish with chopped peanuts. (Can be prepared up to 1 day ahead). Store, covered. Cut into wedges and serve.