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Peanut Butter Silk Cake

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  • Prep 15 min
  • Total 2 hr 10 min
  • Servings 12
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Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting.
By Betty Crocker Kitchens
Updated Jul 16, 2008
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Ingredients

Steps

  • 1
    Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
  • 2
    In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • 3
    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, about 1 hour.
  • 4
    In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
  • 5
    In chilled medium bowl, beat whipping cream on high speed until soft peaks form; 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 to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
  • 6
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To cut cake layers in half horizontally, insert 6 toothpicks around the side of each layer, halfway down the side. Using the toothpicks as a guide, slice layer in half with a long knife.
  • tip 2
    For a fun garnish, top this cake with coarsely cut-up chocolate-covered peanut butter cups. Or dot the top with mini cups that have been cut in half crosswise.

Nutrition

Nutrition Facts are not available for this recipe
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