Peanut Butter Silk Cake

By newbaucher

If you prefer, decorate the side of this cake with chopped chocolate-covered peanuts or chocolate-coated peanut butter candies instead of the chopped peanuts.

Ingredients

• 1 package Betty Crocker SuperMoist yellow cake mix
• 1 ¼ cups wather
• ½ cup creamy peanut butter
• 1/3 cup vegetable oil
• 3 eggs
• ¼ cup butter or margarine
• ¼ cup packed brown sugar
• 1 cup whipping (heavy) cream
• ½ cup creamy peanut butter
• 1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting or Creamy Chocolate Frosting
• 1 cup chopped peanuts, if desired

Preparation

Step 1

Heat oven to 350°. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 ½ inches, with shortening. Make cake mix as directed on package, using water, ½ cup peanut butter, the oil and eggs. Pour into pans. Bake 32 to 38 minutes or until toothpick comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
Melt butter in 2-qt. saucepan over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form; set aside. Beat ½ cup peanut butter and the brown sugar mixture in another medium bowl 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 2/3 cup peanut butter mixture to with ½ inch of edge. Frost side and top of cake with frosting. Press chopped peanuts onto frosting on side of cake. Store covered in refrigerator.