Peanut Butter Cake II Best Dishes

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Peanut Butter Cake II

"If you like peanut butter without chocolate, you'll love this cake. If you do not have cream, you may substitute milk."

Ingredients :

half cup creamy peanut butter
1/2 cup butter, softened
four eggs
1 (18.25 ounce) package butter cake blend
2/3 cup water
1 cup peanut butter
half cup butter, softened
four cups confectioners' sugar
1/three cup heavy cream

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H

Preheat oven to 325 levels F (one hundred sixty five stages C). Grease and flour 9 inch spherical cake pans.
Combine half cup peanut butter and half of cup butter or margarine. Cream until light and fluffy. Add eggs one at time, blending properly after every one. Add cake blend alternately with the water. Stir until just blended. Pour batter into prepared pans.
Bake at 325 levels F (165 ranges C) for 25 minutes or until cake exams accomplished. Allow desserts to cool in pan for 10 minutes after which flip out onto a cooling rack to cool absolutely. Assemble and frost with Peanut Butter Frosting as soon as cool.
To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and half cup butter or margarine cream together until mild and fluffy. Add the confectioner's sugar. Mix in sufficient cream to make the frosting of a spreading consistency. Apply to cool cake.

Notes :

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