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Prep Time: 15 Minutes Cook Time: 38 Minutes |
Ready In: 53 Minutes Servings: 16 |
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From cake mix Ingredients:
1 (18 ounce) package betty crocker supermoist 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 1/4 cup margarine |
1/4 cup packed brown sugar |
1 cup whipping cream (heavy) |
1/2 cup creamy peanut butter |
1 (16 ounce) container ready-to-spread frosting |
1 cup chopped peanuts, if desired |
Directions:
1. Heat oven to 350°. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.
2. Make cake mix as directed on package, using water, 1/2 cup peanut butter, the oil and eggs. Pour into pans.
3. Bake 32 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely,
4. about 1 hour.
5. Melt butter in 2-quart saucepan over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
6. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form; set aside. Beat 1/2 cup peanut butter and the brown sugar mixture in another medium bowl
7. on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
8. 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
9. chopped peanuts onto frosting on side of cake. Store covered in the refrigerator.
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