Peanut Butter Silk Cake

Peanut Butter Silk Cake
Adapted from bettycrocker.com
Peanut Butter Silk Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • 1 box 1

    box yellow cake mix

  • 1 1/4 cups 1 1/4

    cups water

  • 1/2 cup 1/2

    cup creamy peanut butter

  • 1/3 cup 1/3

    cup vegetable oil

  • 3 3

    eggs

  • 1/2 cup 1/2

    cup butter or margarine

  • 1/2 cup 1/2

    cup packed brown sugar

  • 2 cup 2

    cup whipping cream (or bit less to thicken)

  • 1 cup 1

    cup creamy peanut butter (or bit more to thicken)

  • (May also cut whip cream/pb in half & use only for filling, frost with choc frosting.)

  • 1/2-1 cup 1/2-1

    cup chopped peanuts (depending on whether pressing onto sides or not)

  • Chopped choc/pb candy - Reese's Sticks work well (6 sticks)

Directions

1. 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. 2. In large bowl, beat cake mix, water, 1/2 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. 3. 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. 4. In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Stir only until sugar dissolves, then leave alone to boil, to avoid crystallization. Heat to boiling; boil for 1 minute. Remove from heat, let come to room temp. Once cool, mix in 1 c peanut butter, beat until creamy, place in fridge for 10 mins. 5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form. *Add peanut butter mixture; slowly mix, then beat on medium speed until mixture is smooth and creamy. 6. Fill each layer with about 2/3 cup peanut butter/whipped cream mixture to within 1/2 inch of edge (or to edge if not frosting sides). Frost top of cake (& sides if enough) with remaining mixture. Sprinkle top with peanuts and candy bits (press peanuts into sides, if applicable). Store covered in refrigerator. *If fluffler filling desired, fold in whipped cream instead of mixing, don't refrigerate pb mixture.

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