Peanut Butter Silk Cake
Peanut Butter Silk Cake
Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting.
Prep Time: 15 min
Total Time: 2 hr 10 min
Servings: 12
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 container (454 grams) Betty Crocker™ Rich & Creamy chocolate frosting
1 ¼ cup of water
½ cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
¼ cup butter or margarine
¼ cup packed brown sugar
1 cup whipping cream
½ cup creamy peanut butter
1 cup chopped peanuts, if desired
  • 1 Heat oven to 177°C (163°C for dark or nonstick pans). Generously grease bottoms only of 2 (20- or 23-cm) round cake pans with shortening or cooking spray.
  • 2 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.
  • 3 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.
  • 4 In 1.9 L saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
  • 5 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.
  • 6 Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1 cm of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.