PEANUT BUTTER SILK CAKE
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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 90 mg, Fat 7, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 41 g, TransFat 2 1/2 g
PEANUT BUTTER SILK CAKE RECIPE - (4.5/5)
Provided by á-107212
Number Of Ingredients 11
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.
PEANUT BUTTER SILK PIE
My youngest son wanted to have homemade pies placed around his wedding cake, and this was one of his requests. -Lee Steinmetz, Lansing, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.
Nutrition Facts : Calories 434 calories, Fat 27g fat (11g saturated fat), Cholesterol 16mg cholesterol, Sodium 276mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 2g fiber), Protein 8g protein.
PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
- Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
- Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
PEANUT BUTTER SILK CAKE
Make and share this Peanut Butter Silk Cake recipe from Food.com.
Provided by blazeko
Categories Dessert
Time 53m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.
- Make cake mix as directed on package, using water, 1/2 cup peanut butter, the oil and eggs. Pour into pans.
- 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,
- about 1 hour.
- 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.
- 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
- on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
- 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
- chopped peanuts onto frosting on side of cake. Store covered in the refrigerator.
Nutrition Facts : Calories 720.5, Fat 44.9, SaturatedFat 13.3, Cholesterol 90.2, Sodium 510.8, Carbohydrate 71.5, Fiber 2.3, Sugar 49.5, Protein 12.2
PEANUT BUTTER SILK CHOCOLATE CAKE
Chocolate devils food cake with yummy peanut butter cream cheese layers. I made this for Father's Day (my husband's first Father's Day) for the family gettogether, and it got wild raves. My Mother-in-law (known for her cakes and pies) even said it was to die for.
Provided by Jesuslovesuall
Categories Dessert
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Prepare and bake the cake according to the directions using a 10 inch round pan or 2 -8 inch round pans.
- After it's done, let stand for 10 minutes in the pan.
- Then using a wire rack on top the cake, carefully flip it over to pull it out of the pan.
- Let it sit on a wire rack until cool (at least an hour maybe more.)
- For the peanut butter mix put the rest of the ingredients except the whipped topping into a bowl and beat until creamy.
- Add the whipped topping and hand stir it.
- If you used one cake pan, carefully cut the cake in half.
- Spread one of the cakes with about 3/4 of the peanut butter mix letting it slightly drip (for a yummy looking affect) over the side.
- Put the other cake on top carefully.
- Spread the rest of the peanut butter mix on top of that.
- I sprinkled the top very lightly with a dusting of cocoa powder.
- And then I made up my favorite chocolate frosting adding a little more of the liquid it calls for to make it drippy.
- Then I dripped the frosting across the diameter of the cake all around it, letting it drip onto the plate. (You don't need a full recipe of frosting for this, so you'll have to scale it down or use the rest for something else)
- Put it in the fridge to set. I had mine in overnight, but it may not take that long.
- Happy munching!
Nutrition Facts : Calories 521.5, Fat 35.1, SaturatedFat 15.4, Cholesterol 78.8, Sodium 495, Carbohydrate 47.9, Fiber 1.7, Sugar 31.4, Protein 8.6
PEANUT BUTTER SILK CAKE
Number Of Ingredients 12
Steps:
- 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, 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 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 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 chopped peanuts onto frosting on side of cake. Store covered in the refrigerator.High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Make cake mix following high-altitude directions on package for 9-inch rounds (adding peanut butter). Bake 30 to 35 minutes.1 Serving: Calories 670 (Calories from Fat 380) Fat 42g (Saturated 19g) Cholesterol 85mg Sodium 420mg Carbohydrate 65g (Dietary Fiber 2g) Protein 9g. % Daily Value: Vitamin A 8% Vitamin C 0% Calcium 12% Iron 8%.Betty's Tip: If you prefer, decorate the side of this cake with chopped chocolate-covered peanuts or chocolate-coated peanut butter candies instead of the chopped peanuts.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PEANUT BUTTER CAKE III
This is the peanutty-est!
Provided by SHERRY_G
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 3/4 cup milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.
- To make Peanut Butter Frosting: In a large bowl, cream peanut butter; gradually beat in half of confectioners' sugar. Add remaining confectioners' sugar alternately with 1 cup of milk, beating until smooth enough to spread. Beat in 1 teaspoon vanilla. Spread frosting on top of cake and sprinkle with peanuts.
Nutrition Facts : Calories 733 calories, Carbohydrate 98.8 g, Cholesterol 123 mg, Fat 32.9 g, Fiber 3 g, Protein 16.2 g, SaturatedFat 11.5 g, Sodium 438.6 mg, Sugar 77.4 g
PEANUT BUTTER SILK CAKE
Number Of Ingredients 12
Steps:
- 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, 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 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 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 chopped peanuts onto frosting on side of cake. Store covered in the refrigerator.High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Make cake mix following high-altitude directions on package for 9-inch rounds (adding peanut butter). Bake 30 to 35 minutes.1 Serving: Calories 670 (Calories from Fat 380) Fat 42g (Saturated 19g) Cholesterol 85mg Sodium 420mg Carbohydrate 65g (Dietary Fiber 2g) Protein 9g. % Daily Value: Vitamin A 8% Vitamin C 0% Calcium 12% Iron 8%.Betty's Tip: If you prefer, decorate the side of this cake with chopped chocolate-covered peanuts or chocolate-coated peanut butter candies instead of the chopped peanuts.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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