Peanut Butter Cake II

Peanut Butter Cake II

272

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

1 h servings 696 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

272
  1. 332 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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 ...

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 live...

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...

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...

This yeilded a perfect texture cake. However, I thought that I could taste the yellow butter flavor from the cake mix more than I would have liked. Next time I think I would use a white cake m...

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.

I really like peanut butter, so this was excellent! The icing tastes like whipped peanut butter fudge. I am keeping this recipe to hand down to my kids!