Thursday, January 12, 2012

Peanut Butter Silk Cake

This cake turned out really yummy. Really rich, but yummy all the same. We made it for my son's birthday and made it into a monkey face cake. We served it with banana ice cream, because bananas and PB are so AWESOME together!!! It tastes even better the next day. Just say'n! The original recipe comes from the Betty Crocker Website. It can be found here Betty Crocker

1 Box Betty Crocker Yellow Cake Mix
1- 3.4oz Box Vanilla Instant Pudding Mix
1 1/4 Cup Water
3/4 Cup Creamy Peanut Butter
1/3 Cup Softened Butter
3 eggs

Heat oven to 350°F. Generously grease and flour 2 round cake pans.

In large bowl, beat cake mix, pudding mix, water, peanut butter, 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.

1 Cup Whipping Cream
1/3 Cup C&H Powdered Sugar
1/2 3.4oz Box of instant Vanilla Pudding Mix
3/4 Cup Creamy Peanut Butter

In chilled medium bowl, beat whipping cream and powdered sugar on high speed until Medium peaks form. Add pudding mix and continue to beat until will combined and fluffy; 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 mixture to the peanut butter mixture; beat on medium speed until mixture is smooth and creamy.

1 Container of Milk Chocolate Frosting (or 2 C. homemade)
1 Cup Chopped Peanuts, If Desired

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.