Love sweet and creamy peanut butter? Try it in both a whipped cream filling that’s loaded with flavor and a moist cake and creamy chocolate frosting.
Peanut Butter Silk Cake
- 1 box 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 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)
- 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.
- Courtesy of Betty Crocker™
