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Easy Peanut Butter Cake Recipe

Things You'll Need

  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
  • 1 tablespoon shortening (do not use butter, margarine, spread or oil)
  • 1 package (about 18 oz.) regular white or yellow cake mix
  • (hdr) (hdr) PEANUT BUTTER WHIPPED CREAM FROSTING (recipe follows)
  • HERSHEY'S Syrup(optional)
  • Chocolate curls (optional)

How to Make

  • 1. Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
  • 2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • 4. Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. Makes 12 servings.
  • PEANUT BUTTER WHIPPED CREAM FROSTING
  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
  • 2/3 cup milk
  • 3 cups miniature marshmallows
  • 2 cups (1 pt.) cold whipping cream
  • 1/2 teaspoon vanilla extract
  • Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.
  • Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING.