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.

  • Prep Time 15 min
  • Total Time 2 hr 10 min
  • Servings 12

Ingredients

1
box 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 margarine
1/4
cup packed brown sugar
1
cup whipping cream
1/2
cup creamy peanut butter
1
container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
1
cup chopped peanuts, if desired
  • 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.

Expert Tips

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.

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
(
Calories from Fat
320),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
13g,
13%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
90mg
90%;
Sodium
510mg
510%;
Total Carbohydrate
62g
62%
(Dietary Fiber
1g
1%
  Sugars
41g
41%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.