| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cake:

1 (18.25-ounce) package butter cake mix

1/2 cup smooth peanut butter

1/2 cup butter, softened

2/3 cup water

4 large eggs

 

Peanut Butter Frosting (recipe below)

1. Preheat oven to 325*F (160*C). Grease and flour two 9-inch round cake pans. Set aside.
2. For cake, cream together peanut butter and butter until light and fluffy.Add eggs one at time mixing well after each one. Add cake mix alternately with the water; stirring until just combined. Pour batter into prepared pans.
3. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Allow cakes to cool in pan for 10 minutes on wire rack; turn out onto rack to cool completely. Frost when cool.

Peanut Butter Frosting:

 

4 cups powdered sugar

1/3 cup milk

1 cup peanut butter

1/2 cup butter, softened

1. With an electric mixer, cream together peanut butter and butter until light and fluffy. Add the powdered sugar. Slowly add milk until frosting is at desired spreading consistency.

Make one 2-layer (9-inch) cake.

||| Save this Recipe on Delicious |||