eet with parchment paper. In a bowl, stir together flour,
50\u00b0F Butter and flour three 9-inch-diameter cake pans. Line
Cake:
Preheat oven to 350\u00b0F Butter and flour three
n a small dish and set aside.
Combine sugars, peanut butter, shortening
Blend on low all ingredients except ice.
Add ice and blend until smooth.
Add a little cocoa for a peanut butter cup shake.
nd butter to come to room temperature.
Combine cake mix
an.
Combine butter, sugar and chocolate in a medium saucepan over
Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Grease and flour 3 9\" cake pans and bake at 350 degrees for 20 to 25 minutes.
Icing: Bring sugar and milk to a boil, boil about 7 minutes.
Add peanut butter, butter and vanilla& beat until spreading consistency.
ch round cake pans.
1.\tCream together peanut butter and butter until fluffy
egrees F. Grease and flour a 8x8 inch pan.
Sift
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
Place a strainer over a deep bowl.
Spoon applesauce
ool cake in dome pan before filling, about 1 hour. (For easier
ven to 350\u00b0F Spray a 8x8 inch pan with non
>Grease 9-inch-round cake pan.
Line bottom of
aper.
2. Place butter and peanut butter in a large bowl. Using an
For the Chocolate Cake:
Mix dry ingredients in a stand mixer with a paddle
n and a pastry or ziploc bag (for the doughnuts). For the glaze
ace the cake mix, peanut butter, oil, eggs, and vanilla in a large mixing
PREPARE cake batter and bake in 13x9-