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    PEANUT BUTTER CAKE WITH ICING


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: nsbffm

    List of Ingredients




    1 (18.25 oz.) pkg. yellow cake mix
    3/4 c. chocolate syrup
    8 oz. semi-sweet chocolate
    1 c. powdered sugar
    Chopped peanuts
    2 1/2 c. creamy peanut butter (do not use old fashioned or
    freshly ground)
    1/4 c. milk

    Recipe



    Preheat oven to 350 degrees. Grease and flour two 9-inch
    diameter cake pans with 1 3/4 inch high sides. Prepare cake a
    ccording to package directions, beating in 1/2 cup peanut butter
    . Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on rack 10 minutes. Turn cake out onto racks and cool completely.
    Combine chocolate syrup and semi-sweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Frost cake. Garnish with peanuts.
    Or use the following icing.
    ICING:
    1 stick butter
    1/3 c. milk
    1/2 c. peanut butter
    Cook until boiling. Add: 1 lb. sifted powdered sugar
    Stir until blended and ice cake.
 

 

 

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