Peanut Butter Silk Cake
- Ready In:
- 53mins
- Ingredients:
- 11
- Serves:
-
12-16
ingredients
- 1 (18 ounce) package betty crocker supermoist yellow cake mix
- 1 1⁄4 cups water
- 1⁄2 cup creamy peanut butter
- 1⁄3 cup vegetable oil
- 3 eggs
- 1⁄4 cup butter or 1/4 cup margarine
- 1⁄4 cup packed brown sugar
- 1 cup whipping cream (heavy)
- 1⁄2 cup creamy peanut butter
- 1 (16 ounce) container ready-to-spread frosting
- 1 cup chopped peanuts, if desired
directions
- Heat oven to 350°. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.
- Make cake mix as directed on package, using water, 1/2 cup peanut butter, the oil and eggs. Pour into pans.
- Bake 32 to 38 minutes or until toothpick inserted in center 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-quart 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 1/2 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 within 1/2 inch of edge. Frost side and top of cake with frosting. Press
- chopped peanuts onto frosting on side of cake. Store covered in the refrigerator.
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