This makes an excellent cake. To make from scratch, substitute 3 cups cake flour, 1 1/2 cups sugar, 3/4 tsp salt, 4 tsp baking powder, and 2 1/4 tsp vanilla for the box mix. Add the vanilla with the wet ingredients and mix the dry ingredients together before incorporating. Don't forget to add the water!
I also created an extraordinary peanut butter buttercream to go along with this cake. The base is a classic french buttercream, to which 3/4 cup of peanut butter is added. The buttercream is made as follows:
Soften 2 cups (4 sticks) of unsalted butter, either by letting sit at room temperature for several hours or microwaving on defrost setting until softened. Place 6 egg yolks in a bowl and beat until thick and lemon-colored. Combine 1 cup sugar and 1/2 cup water in a small pan. Heat on medium, stirring, until sugar dissolves and mixture begins to bubble. Stop stirring immediately and continue to heat until a candy thermometer registers 240 F. The mixture will be thick and gooey. Immediately pour over the yolks with beaters running. Beat until room temperature. Add the softened butter and beat until mixture is the consistency of whipped butter. To this add 3/4 cup peanut butter and beat again until the consistency of whipped butter. This could take up to 5 minutes on high setting.
Another delicious variation is a hazelnut butter cake. I ordered Dundee Orchards creamy hazelnut butter from amazon. Substitute it for the peanut butter in the batter and buttercream.
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This makes an excellent cake. To make from scratch, substitute 3 cups cake flour, 1 1/2 cups...