Peanut Butter Silk Cake

This cake is one of those delicious cake recipes that can make you forget about your diet regimen! Well, at least that’s my story this winter… I adore sweet and creamy peanut butter – can’t help myself!

You can try it in both a whipped cream filling which is loaded with flavor and a moist cake enrobed in the velvety chocolate frosting. Surprise your family or guests with this amazing cake recipe!

Ingredients:

  • 1 box yellow cake mix
  • 1 ¼ cups water
  • 3 eggs
  • 1/3 cup vegetable oil
  • ½ cup creamy peanut butter
  • ¼ cup butter
  • ¼ cup packed brown sugar
  • 1 cup whipping cream
  • ½ cup creamy peanut butter
  • 1 container chocolate frosting
  • 1 cup chopped peanuts (optional)


Directions

  • Heat oven to 350°F/175°C/Gas Mark 4 (or 325°F/160°C for nonstick or dark pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pan with shortening or cooking spray.
  • In a 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 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes.
  • Run a knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, around 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 15 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 the refrigerator.
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Enjoy!

 

Extra Tip:

  1. To cut cake layers in half horizontally, insert 6 toothpicks around the side of each layer, halfway down the side. Using the toothpicks as a guide, slice layer in half with a long knife.
  2. For a fun garnish, top this cake with coarsely cut-up chocolate-covered peanut butter cups. Or dot the top with mini cups that have been cut in half crosswise.