Peanut Butter Silk Cake Recipes

PEANUT BUTTER SILK CAKE RECIPE - (4.5/5)

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 CAKE

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.

PEANUT BUTTER SILK PIE

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.

PEANUT BUTTER CAKE

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.

PEANUT BUTTER SILK CAKE

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.

PEANUT BUTTER CHEESECAKE

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
• Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
• Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
• Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
• Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
• Place in the refrigerator to chill for at least 2 hours before serving.

PEANUT BUTTER SILK CHOCOLATE CAKE

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!

PEANUT BUTTER SILK CAKE

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.

PEANUT BUTTER SILK CAKE

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.