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Elvis Peanut Butter Gooey Butter Cakes Recipe

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This recipe for Elvis Peanut Butter Gooey Butter Cakes, by , is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Deen


1 (18.25oz.) pkg yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
1 (8oz.) pkg cream cheese, softened
3 eggs
1 tsp. vanilla extract
1/2 cup creamy peanut butter
1 ripe banana, mashed with a fork or pork smasher
1/2 cup (1 stick) butter
1 1lb. box confectioners sugar
1 cup whipping cream, whipped with 1 tbsp. confectioners sugar
Mint Leaves

Preheat oven to 350. Spray a 13x9 inch baking pan with vegetable oil cooking spray. In a large mixing bowl, stir together the cake mix, egg, and butter with a fork, mixing well. Pat lightly into the prepared pan. To prepare filling in the same large mixing bowl, beat the cream cheese, eggs, and vanilla. Add the peanut butter, banana, and butter and beat well. Stir in the confectioners sugar with a spatula, then beat until the mixture is smooth, about 2 minutes. Pour the batter over the cake mixture. Bake for 45-50 minutes. you want the center to still be a little loose, so do not overbake. Allow to cool about 15 minutes before slicing. Top each warm cake with a dollop of whipped cream and a mint leaf.




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