Peanut Butter Silk Chocolate Cake Recipe #378694
Chocolate devils food cake with yummy peanut butter cream cheese layers. I made this for Father's Day (my husband's first Father's Day) for the family gettogether, and it got wild raves. My Mother-in-law (known for her cakes and pies) even said it was to die for.
1½ hours | 25 min prep
SERVES 12 -15
- 1 (18 ounce) box devil's food cake mix (plus ingredients required to make it)
- 2 tablespoons butter or margarine (softened)
- 1 (8 ounce) cream cheese (softened)
- 1/2 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1 1/2 teaspoons vanilla
- 1 (12 ounce) frozen whipped topping (thawed)
- Prepare and bake the cake according to the directions using a 10 inch round pan or 2 -8 inch round pans to bake into.
- After it's done, let stand for 10 minutes in the pan. Then using a wire rack on top the cake, carefully flip it over to pull it out of the pan. Let it sit on a wire rack until cool (at least an hour maybe more.)
- For the peanut butter mix put the rest of the ingredients except the whipped topping into a bowl and beat until creamy. Add the whipped topping and hand stir it.
- If you used one cake pan, carefully cut the cake in half.
- Spread one of the cakes with about 3/4 of the peanut butter mix letting it slightly drip (for a yummy looking affect) over the side. Put the other cake on top carefully. Spread the rest of the peanut butter mix on top of that.
- I sprinkled the top very lightly with a dusting of cocoa powder. And then I made up my favorite chocolate frosting adding a little more of the liquid it calls for to make it drippy. Then I dripped the frosting across the diameter of the cake all around it, letting it drip onto the plate. (You don't need a full recipe of frosting for this, so you'll have to scale it down or use the rest for something else)
- Put it in the fridge to set. I had mine in overnight, but it may not take that long.
- Happy munching!
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5 stars