At some point this month, we realized that with all the chaos of New Year, my big sister having been out of town, me having had Alix in town, etc., we totally overlooked my brother-in-law's January 5th birthday and hadn't properly celebrated. We always make a point of family dinner and a cake (normally baked by me), so we decided to make this situation right, retrace our steps, and celebrate Brother-in-Law's January birthday...in April!
It was the perfect excuse for me to test out a new cake recipe I'd been thinking about, and man oh man, this one was soooo good. My family deemed it the best one I've made yet, so I definitely had to share it with you here. It may read as complicated, but really it wasn't. And on a Saturday morning with my windows all open and some good tunes playing, it was fantastic therapy just getting in the kitchen and whipping up some awesome treats for my family.
Peanut Butter Silk Cake
Ingredients:
1 box Betty Crocker Super Moist yellow cake mix
1-1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/2 tsp vanilla extract
1-1/2 cups mini chocolate chips
1 cup peanut butter chips
1/4 cup margarine or butter
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter (to be used separately from the aforementioned 1/2 cup of peanut butter)
1 container Betty Crocker Rich & Creamy chocolate frosting
Directions:
Heat oven to 350 degrees for glass pans/325 degrees for dark or nonstick pans. Generously grease bottoms only (not sides) of two 8- or 9-inch round cake pans with cooking spray or shortening.
In a large bowl, beat the cake mix, water, 1/2 cup of peanut butter, vegetable oil, eggs, vanilla extract, chocolate and peanut butter chips with electric mixer on low speed for 30 seconds. Beat on medium speed for two minutes. Pour batter equally into the two pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run a knife around sides of pans to loosen cakes. Remove cakes from pan to cooling rack. Cool completely (about 1 hour).
In a small saucepan, melt butter over medium heat. Stir in brown sugar and heat to boiling. Remove quickly from heat and refrigerate for 10 minutes. (**Note: be very careful not to burn the brown sugar. I burnt the first go around and had to redo the butter/brown sugar mixture.)
In a chilled medium bowl, beat whipping cream until soft peaks form (click here for an explanation on "soft peaks") and set aside. In another medium bowl, beat 1/2 cup creamy peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture and beat again on medium speed until mixture is smooth and creamy.
Split each cake layer horizontally to make two layers. (Here's good how-to if you are unsure of splitting the layers.) Fill each layer with about 3/4 cup peanut butter mixture to within 1/2 inch of the edge. Frost side and top of cake with frosting.
***
(Recipe adapted from Betty Crocker.)
3 comments :
Sounds delish! I knew if my grandma said that my dad would like it, that it probably involved peanut butter. I'll have to try it!
Mmmm love me some peanut butter, definitely going to have to try this sometime.
Wow yum!! Rich would love this!
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