Peanut Butter Cake II Popular Recipes

Friday, April 1, 2011

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Peanut Butter Cake II

"If you like peanut butter without chocolate, you'll love this cake. If you don't have cream, you may replacement milk."

Ingredients :

half of cup creamy peanut butter
half of cup butter, softened
four eggs
1 (18.25 ounce) package deal butter cake mix
2/3 cup water
1 cup peanut butter
1/2 cup butter, softened
four cups confectioners' sugar
1/3 cup heavy cream

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H

Preheat oven to 325 tiers F (165 degrees C). Grease and flour nine inch round cake pans.
Combine half of cup peanut butter and half of cup butter or margarine. Cream till mild and fluffy. Add eggs one at time, mixing nicely after every one. Add cake mix alternately with the water. Stir till just mixed. Pour batter into organized pans.
Bake at 325 stages F (a hundred sixty five ranges C) for 25 minutes or till cake exams completed. Allow cakes to chill in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and half cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

Notes :

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