Peanut Butter Silk Cake

Total Time: 53 mins Preparation Time: 15 mins Cook Time: 38 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.