Friday, July 8, 2011

Recipe - Peanut Butter Silk Cake and Milk Chocolate Buttercream Frosting

I made peanut butter silk cake for our girls' cake night last month. It pretty much took me all day long to make it since my first batch crumbled when I removed the cakes from the pans. I usually don't use a whole lot of cooking spray when cooking and baking, since using too much not only adds unneeded calories but it often leaves the finished product greasy. Well, that was my mistake with this cake. It needs to be greased, and greased good. Once I realized that, it came out wonderfully. I made it a second time for Greg's family on July 4th and it turned out great then too. This cake is very, very yummy, but it's not for a weak palate; it is super sweet, and super rich. Top it with my milk chocolate buttercream frosting and you are in for a world of sweet deliciousness!

Peanut Butter Silk Cake

1 box butter recipe yellow cake mix
1-1/4 cup water
1/2 cup creamy peanut butter
1/2 cup butter or margarine, softened
3 eggs

1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter

chocolate frosting (milk chocolate buttercream frosting recipe included below)
chopped peanuts

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, 1/2 cup butter 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 small 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 chocolate frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.

Milk Chocolate Buttercream Frosting

1 c. butter, softened
6 c. powdered sugar
1/3 c. unsweetened cocoa
1/2 c. milk

Beat butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating until smooth.


It's Just me...Crazy "T" said...

looks superb!!!
luv your gutz!

Rie Pie said...

I want to motor boat this!!