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Peanut Butter Silk Cake

May 31, 2009

PB Cake close up

I am a peanut butter junkie.  No doubt about it.  There can be no questions regarding this fact.  The most difficult part of being pregnant was having to limit my peanut butter intake… I think I went through an entire jar in just a couple days after I delivered.

That being said, I am always on the look out for a good peanut butter cake recipe.  I’ve found that it is hard to get a good PB flavor once it’s spread through out a cake.  I’ve always used Jif before.  I’m a bit of a peanut butter snob when it comes to that.  It’s Jif or nothing for me.

Until I met P.B.Loco’s.  My first exposure to this nirvana was through a jar a friend brought back for me from NYC.  It was PB mixed with dark chocolate.  Pure. Heaven. I ate it out of the jar with a spoon… so did my hubby.

Needless to say the jar did not last long, so, being the internet junkie that I am, I promptly hit the net looking for a website, and naturally, they have one. I browsed around and signed up for their mailing list.  When I first went to their site, the chocolate variety was not available so I left empty handed.  A few weeks later, however, I got an email from them offering a free jar of their Dreamy Creamy when you I bought 3 other jars and this time they had the chocolate! Woohoo!

So, contrary to my usual snobbery, I’m going to try a cake I’ve made before with Jif (which had the previously mentioned small flavor) with P.B. Loco’s Dreamy Creamy!

Now before I go in to the differences between the cakes, I want to point out that when they are fresh out of the oven they both taste like a giant peanut butter cookie.  It’s when they’ve cooled that the Jif looses most of it’s flavor…

The P.B.Loco PB cake was divine.  I was, frankly, shocked at how much more PB you could taste.  I took this cake to a friend’s cookout on Saturday and stupidly forgot to take a picture before we left the house.

This is all that remained by the time we got home…

PB Cake aftermath Oh, the humanity! Such carnage!

It was a truly scrumptious cake, though, if I do say so myself.  I think I’m going to try a PB&J cake to take to work on Monday….

**note** the recipe calls for a box yellow cake mix, but I used the recipe here, instead.

Peanut Butter Silk Cake

Prep: 15 min       Bake: 38 min      Cool: 1 hr 10 min               Chill: 10 min        12 to 16 servings

1 pkg. Betty Crocker SuperMoist yellow cake mix

1 ¼ c. water

½ c creamy peanut butter

1/3 c vegetable oil

3 eggs

¼ c butter or margarine

¼ c packed brown sugar

1 c heavy whipping cream

½ c creamy peanut butter

1 recipe Creamy Chocolate Frosting (see below)

1 c chopped peanuts, if desired

  1. Heat oven to 350°F. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 ½ inches, with shortening.
  2. Make cake mix as directed on package, using water, ½ cup peanut butter, the oil and eggs. Pour into pans.
  3. Bake 30 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 ½ 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 ½ inch of edge. Frost side and top of cake with frosting. Press chopped peanuts into frosting on side of cake. Store covered in refrigerator.

Creamy Chocolate Frosting

Prep: 15 min       12 to 16 servings, about 2 cups

3 c powdered sugar

1/3 c butter or margarine, softened

2 tsp vanilla

3 oz unsweetened baking chocolate, melted and cooled

3 to 4 tablespoons milk

  1. Mix powdered sugar and butter in medium bowl with spoon or with electric mixer on low speed. Stir in vanilla and chocolate.
  2. Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

* Generously frosts a 13×9-inch cake, or fills and frosts an 8- or 9-inch two-layer cake.

Recipe from Betty Crocker’s Ultimate Cake Mix Cookbook

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