Ingredients: |
Ingredients: Chocolate Fudge Cake Mix
Frosting:
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter
Chocolate PB Glaze:
8 ounces seimsweet chocolate chips
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
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Directions: |
Directions:Make cake as directed on box for two 9" round cakes.
Frosting: In a large bowl, beat the cream cheese and butter until light and fluffy.
Gradually add the confectioners’ sugar one cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.
Assembly: Place one cooled cake on your serving platter or dish.
Spoon peanut butter icing on top and spread out to form a thin filling.
Place the other cake on top, then ice the entire cake with peanut butter icing.
You may need to do a “crumb layer” of icing first, if your cake is very soft.
Set a heat-proof bowl set over a pot of simmering water (or use a double boiler if you have one). Combine the chocolate, peanut butter and corn syrup.
Cook, whisking often, until the chocolate is melted and the mixture is smooth.
Remove from the heat and whisk in the half-and-half, beating until smooth.
Use while still warm. Pour chocolate ganache over top of cake and serve immediately with milk. Enjoy!
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