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Home > Recipes > Easy Peanut Butter Cake

Easy Peanut Butter Cake Recipe

Easy Peanut Butter Cake
  • Quick & Easy

  • Beginner

  • Summer

Find Similar Recipes:

Cakes x Frostings x Quick & Easy x Beginner x REESE’S Peanut Butter Cups x HERSHEY’S Chocolate Syrup x Summer x
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Prep Time:
20 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size: 1/12 of recipe
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 630 -
Calories from Fat 290 -
Total Fat 33g 51% DV
Saturated Fat 24g 120% DV
Trans Fat 0g -
Cholesterol 55mg 18% DV
Sodium 440mg 18% DV
Total Carbohydrates 69g 23% DV
Dietary Fiber 0g 0% DV
Sugars 46g -
Protein 13g -
Vitamin A - 10% DV
Vitamin C - 0% DV
Calcium - 10% DV
Iron - 4% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 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
  • PEANUT BUTTER WHIPPED CREAM FROSTING (recipe follows)
  • Chocolate curls (optional)
  • HERSHEY'S Syrup

Directions

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. 10 to 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.

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  • 4 stars

    4/29/2010

    I am a Peanut Butter lover, when I made this cake I could not beleive how good this is, really nice and moist and the flavor ia really tasty, not over powering just right. This recipe will be a keeper

  • 4 stars

    8/31/2009

    I forgot, I made it with homemade brownies. Yum

  • 4 stars

    8/31/2009

    Frosting is really, really good if you love peanut butter!

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