CAKE

¾ cup creamy peanut butter
½ cup butter or margarine, softened
2 eggs
1 (18.25 ounce) package yellow or butter cake mix
2/3 cup water

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8″ or 9″ round cake pans or one 9′ x 13″ sheet pan. Combine peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs, and 1/3 cup water, mix well. Add cake mix, and the other 1/3 cup of water. Stir until well mixed. Pour batter into prepared pans. Bake at 350 degrees F for 25 to 35 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.

PEANUT BUTTER FROSTING

1 container Cream Cheese Frosting
¾ cup peanut butter
1/3 cup water (+/-) as needed

Combine in medium mixing bowl peanut butter and about half of the water until well mixed. Add Cream Cheese Frosting in small amounts, and mix well. Add the rest of the water if needed to maintain a creamy consistency. Apply to cool cake.

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece. ~ Ludwig Erhard

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