Peanut butter cake with chocolate-peanut butter icing

1 servings

Ingredients

Quantity Ingredient
1 pack Yellow cake mix; (18.25-ounce)
2½ cup Creamy peanut butter; (do not use
; old-fashioned or
; freshlyground)
¾ cup Chocolate syrup
8 ounces Semisweet chocolate
1 cup Powdered sugar
¼ cup Milk
Chopped peanuts

Directions

Preheat oven to 350F. Grease and flour 2 9-inch-diameter cake pans with 1¾-inch-high sides. Prepare cake according to package directions, beating in ½ cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.

Combine chocolate syrup and semisweet chocolate in heavy small saucepan.

Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Place 1 cake layer on platter. Spread top with 1 ½ cups icing.

Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts. (Can be prepared up to 1 day ahead. Cover.) Cut into wedges and serve.

Serves 12.

Bon Appetit June 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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