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Peanut Butter Cake II
SUBMITTED BY:
Suzanne Stull
PHOTO BY:
LADYHEN
"If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk."
RECIPE RATING:
Read Reviews
(87)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
Original recipe yield 1 -2 layer 9 inch cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
2/3 cup water
1 cup peanut butter
1/2 cup butter, softened
4 cups confectioners' sugar
1/3 cup heavy cream
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
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.
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.
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
Reviewed on Jun. 11, 2007 by
LADYHEN
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LADYHEN
Jun. 11, 2007
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 frosting (apparently I momentarily forgot that ONE stick is half a cup!) I also increased the peanutbutter in the frosting to 1.5 cups and added 1 tsp. of vanilla to the frosting. I topped with chopped Reese's PB Cups and chopped peanuts and drizzled hot fudge around the edge. The frosting was perfect - not too sweet and very peanutbuttery. The cake was moist and very tasty. I used a butter recipe yellow cake mix. I highly recommend this recipe! I almost passed it by because the photo displayed shows a chocolate ganache frosting and my husband doesn't care for chocolate that much. I'm glad it is actually a peanutbutter frosting. Hubby is a peanutbutter FANATIC and this recipe is a keeper! (I submitted a picture, too.)
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13 users found this review helpful
YUM YUM YUM! I made this cake yesterday for my husband's birthday. I made a couple of...
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Reviewed on May 1, 2007 by
SWENSONL
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SWENSONL
May 1, 2007
Very good. My husband had been asking for peanut butter cake for several year and I finally came here to find one. I used shavings of Hershey's Peanut butter filled choclate bars on the top and surrounded it with Peanut Butter M & M's and it was a hit. I also used 4 oz of cream cheese with the frosting just because I love cream cheese in my frosting. Thanks for the terrific recipe. Great with some ice cream. They put my picture on the recipe. Too Fun!
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10 users found this review helpful
Very good. My husband had been asking for peanut butter cake for several year and I finally...
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Reviewed on Mar. 17, 2008 by
Jennifer
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Jennifer
Mar. 17, 2008
I didn't really care for the overwhelming peanut butter flavor in this cake. Maybe with chocolate frosting it would be a little more subtle.
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8 users found this review helpful
I didn't really care for the overwhelming peanut butter flavor in this cake. Maybe with...
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Reviewed on Nov. 14, 2003 by LACEYVAUGN
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LACEYVAUGN
Nov. 14, 2003
There was a family when we attended the sports banquets in high school that made this cake, they always brought one for the public and one for themselves, they guarded the recipe with their lives! My dad, a huge penut butter fan always loved it, I came across this recipe last year and decided to try it for his birthday! It's the exact same recipe! He loved it, I love it, I've made it for several picnics and there is never any left over. I am not gaurding the recipe however! Try this, you'll be happy. Quick note, make sure the cake is completely cooled before frosting, otherwise it falls aparts quickly.
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8 users found this review helpful
There was a family when we attended the sports banquets in high school that made this cake,...
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Reviewed on Jul. 22, 2008 by
naples34102
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naples34102
Jul. 22, 2008
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, not surprising since the recipe calls for twice the fat as normally called for in a boxed mix or traditional 2-layer cake. I didn't care for the frosting--again, heavy and greasy--about 1/2 c. too much fat, whether it's the peanut butter or the butter. It also requires quite a bit more than than the 1/3 c. cream called for to get it to even resemble a frosting rather than a fudge consistency. I decorated the cake beautifully with chopped peanuts along the side and a drizzle of melted chocolate over the top but even as I was doing that I knew it was a waste of time. I should have trusted my gut. All told, between the cake itself and the frosting, there is a total of 3/4 cup more fat (butter or peanut butter) than should be in a cake this size that resulted in a heavy, greasy glob (particularly the frosting). I'm not even done cleaning up and the cake is already gone--with the egg shells, butter wrapper and cake mix box.
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7 users found this review helpful
This was very disappointing. While the peanut butter flavor in the cake is spot on,...
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Reviewed on Jul. 3, 2006 by MARY RAY
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MARY RAY
Jul. 3, 2006
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 in icing.
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6 users found this review helpful
This cake was sold at auction for $120! Keep the recipe just like it is; DON'T CHANGE A...
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Reviewed on Aug. 31, 2003 by KODA
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KODA
Aug. 31, 2003
My boyfriend and I absolutely loved it. We found that the cake is even better refridgerated over night. We will be making this cake again real soon!!!!..........It's been a couple of years since I wrote this review however...I have more request for this cake it is unreal...It has become my signature dish at parties- and I don't add anything to the recipe-(other than a little more heavey cream if needed).You should try this as is it's AWESOME!!!
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6 users found this review helpful
My boyfriend and I absolutely loved it. We found that the cake is even better refridgerated...
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Reviewed on Mar. 5, 2008 by
Rachel L. S.
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Rachel L. S.
Mar. 5, 2008
Amazing. That's all I can say. Everyone went crazy over this cake...literally. I was making the frosting, look over at my cooling cakes and there is my four year old chowing down on it...about 1/4 of my bottom layer was gone...so you know he loved it. Then I serve it up for my dad and cousin's birthdays and it was seriously a feeding frenzy. My two teenage brothers were actually fighting over who got to have seconds. My husband said it is the best cake he's ever had. I love it because it's a very versatile cake, you can play around with it a lot. I made the cake exactly as the recipe tells because it was my first time making it (other than the frosting...I ended up adding a lot more cream to get the right consistancy), but next time I may play around with it a bit and maybe put a strawberry jelly layer in the middle and have a peanut butter and jelly cake or put chocolate in the middle. There's a lot you can do with it. This is undoubtedly a keeper.
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5 users found this review helpful
Amazing. That's all I can say. Eve