This is a recipe that I found on the back of a Betty Crocker cake mix box and tried that has really been a big hit with the family. I guinea pigged my daughters 4th grade class and it was a huge hit. It has a very subtle flavor and is complimentary to peanut butter icing or regulary buttercream.
I have doubled and tripled with great results.
Peanut Butter Silk Cake
Instructions
- Cake Directions:
- Heat oven 325. Grease pans.
- Beat mix, water, peanut butter and eggs on low 30 seconds then on medium 2 minutes. Pour into pans. Bake until done.
- Filling Directions:
- In a 2-qt saucepan, melt butter over medium heat; stir in brown sugar heat to boiling; boil and stir 30 seconds. Remove from heat. Refrigerate uncovered 10 minutes.
- In a 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 on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until smooth and creamy.
- Fill each cake layer with about 2/3 cup of mixture.
- Says for high altitudes -3500 to 6500 feet no change in recipe.
this sounds good but i may try it with a chocolate mousse filling to give it a peanut butter cup effect
Do you think this recipe would work for cupcakes? Would they need to be refrigerated because of the filling? I have someone who wants peanut butter cupcakes with pb filling and pb frosting! Do you think this recipe would work?