0 recipes from contoocook and beyond


l package yellow cake mix
2-l/2 cups creamy peanut butter (not freshly ground)
3/4 cup chocolate syrup
8 os. semisweet chocolate
l cup powdered sugar
l/4 cup milk
chopped peanuts
Preheat oven 350. Grease & flour two 9″ cake pans. Prepare cake
according to package directions, beating in l/2 cup peanut butter.
Divide between prepared pans. Bake until toothpick comes our clean,
about 20 mins. Cool cakes in pans l0 mins. Turn cakes out onto
racks and cool completely. Combine chocolate syrup & semisweet
chocolate in heavy small saucepan. Stir constantly over low heat
until chocolate is melted & mixture is smooth. Transfer mixture to
large bowl. Stir in remaining 2 cups peanut butter, then powdered
sugar, then milk. Continue stirring until smooth. Place l cake layer
on platter. Spread top with l-l/2 cups icing. Top with second layer.
Spread top and sides of cake evenly with remaining icing. Garnish
with chopped peanuts (only around outside of cake, not top). Can be
prepared up to l day ahead. Cover.
Serves 12.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter