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Peanut Butter Silk Cake




Source of Recipe


Betty Crocker's Ultimate Cake Mix Cookbook






List of Ingredients



• 1 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 margarine
  
• 1/4 cup packed brown sugar
  
• 1 cup heavy whipping cream
  
• 1/2 cup creamy peanut butter
  
• 1 tub creamy chocolate ready-to-spread frosting
  
• 1 cup chopped peanuts
  






Instructions



1. Heat oven to 350 degrees. Generously grease bottoms only of 2 round cake pans 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 30 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, about 1 hour.
   
4. 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.
   
5. Beat whipping cream in medium chilled 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 on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
   
6. Split each cake 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 chopped peanuts onto frosting on side of cake. Store covered in refrigerator.