Peanut Butter Cake II

Peanut Butter Cake II

271

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

Ingredients

1 h {{adjustedServings}} servings 696 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 696 kcal
  • 35%
  • Fat:
  • 38.7 g
  • 60%
  • Carbs:
  • 81.1g
  • 26%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
  2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
  3. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool 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.
  4. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 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.
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Reviews

271
  1. 331 Ratings

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YUM YUM YUM! I made this cake yesterday for my husband's birthday. I made a couple of unintentional changes - I put a whole cup of butter in the cake and I put a whole cup of butter in the fro...

This was very disappointing. While the peanut butter flavor in the cake is spot on, unfortunately so is the flavor that announces, "boxed cake mix." In addition, this is a heavy, greasy cake, no...

This cake was sold at auction for $120! Keep the recipe just like it is; DON'T CHANGE A THING. When I reduced butter to 1/4 C in icing, it wasn't creamy. Add full 1/2 C as recipe calls for ...