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Death By Peanut Butter Cake




Source of Recipe


Internet


List of Ingredients




1 (18.25-ounce) butter cake mix (I use Duncan Hines.)
1/2 cup real butter
1/2 cup creamy peanut butter (I use Jif.)
4 Eggs (room Temperature)
2/3 cup water
1/2 tsp. Real vanilla



Recipe



Preheat oven to 325 degrees. Grease & flour two 9-inch round cake pans.

Cream together peanut butter and butter until fluffy. Add 1 egg at a time beating after each egg. Add 1/2 of the cake mix and 1/2 of the water mix well then add other 1/2 of cake mix and other 1/2 of water mix until just combined. (Don’t over beat.)

Bake for about 25 to 30 minutes or until cake springs back when touched. Cool cakes on wire rack. Frost when cool.


Variations: After frosting I top with peanuts and a chopped Reese's peanut butter sticks

Death By Peanut Butter Icing
1/2 cup real butter (softened)
1 tab. Crisco shortening
4 oz cream cheese (softened)
3/4 cup creamy peanut butter (Jif)
2 tsp. Real vanilla extract
2 cups confectioners' sugar (I sift for smoother results.)

In a large deep bowl, beat butter Crisco and cream cheese until light & fluffy add peanut butter and vanilla beat on high speed until fluffy. On low speed, beat in 1/2 of confectioner’s sugar until mixed then beat in other 1/2. Frost cake.


Variations: I top with a chopped Reases Peanut Butter Sticks & Planters Peanuts.

Notes: I use this icing with the death by peanut butter cake.

Will frost a 2 layer cake.