Peanut Butter Silk Cake
Prep Time :
15 Minutes
Total Time : 2 Hours
10 Minutes
Servings : 12
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.
Ingredients
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix
- 1 container (454 grams) Betty Crocker™ milk 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
Preparation
- 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.
- 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 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.
- 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 cm of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
