PEANUT BUTTER CAKE II

PEANUT BUTTER CAKE II


½ cup creamy peanut butter
½ cup butter, softened
4 eggs
1 (18.25-oz.) package butter cake mix
2/3 cup water
1 cup peanut butter
½ cup butter, softened
4 cups confectioners sugar
1/3 cup heavy cream


Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans.

Combine ½ cup peanut butter and ½ cup butter or margarine. Cream until light and fluffy. Add eggs one at a time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.

Bake at 325 degrees for 25 minutes or until cake tests done. Allow cake to cook in pan for 10 minutes and then turn out on to a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.

To make Peanut Butter Frosting, Combine 1-cup peanut butter, and ½ cup butter or margarine creamed together until light and fluffy, add the confectioner’s sugar. Mixing enough cream to make the frosting of a spreading consistency. Apply to cool cake.


Yield: 12 servings.