Peanut Butter Silk Cake Recipe

Name: Peanut Butter Silk Cake
Prep time: 15 min
Cook time: 1 h 55 min
Total time: 2 h 10 min
Yield: 12 servings
Ingredients: 1 box Betty Crocker™ Super Moist™ 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 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 peanuts, if desired

Ingredients

1 box Betty Crocker™ Super Moist™ 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 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 peanuts, if desired

	PREP TIME 15m	COOK TIME 1h55m	TOTAL TIME 2h10m
YIELD 12 servings

Instructions

Heat oven to 350°F (or 325°F for dark or nonstick pans).
Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds.
Beat on medium speed 2 minutes, scraping bowl occasionally.
Pour into pans.
Bake 30 to 35 minutes 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.
In 2-quart saucepan, melt butter over medium heat; stir in brown sugar.
Heat to boiling; boil and stir 1 minute.
Remove from heat. Refrigerate 10 minutes.
In chilled medium bowl, beat whipping 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 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 peanuts onto frosting on side of cake.
Store covered in refrigerator.