Ingredients: |
Ingredients: Cake
1 box Betty Crocker Supermoist butter recipe yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/2 cup butter or margarine, softened
3 eggs
Filling and Frosting
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container (1 lb) Betty Crocker Rich & Creamy chocolate frosting
1 cup chopped, if desired
|
Directions: |
Directions:1. Heat oven to 350º F. (325º F for dark or nonstick pans). Generously grease bottoms only of two 8- 9-inch round cake pans with shortening or cooking pan. In large bowl, beat cake mix, water, 1/2 cup peanut buttter, 1/2 cup butter and the eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
2. Bake 31 to 36 minutes (37 to 44 minutes for dark or nonstick pans) 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.
3. In 2-quart saucepan, melt 1/4 cup butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 30 seconds. Remove from heat. Refrigerate uncovered 10 minutes.
4. In chilled medium bowl, beat whipped cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until smooth and creamy.
5. 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 peanuts onto frosting on side of cake. Store in refrigerator. |
This recipe for Peanut Butter Silk Cake is from