Zutaten für Peanut Butter Silk Cake
- Supermoist Yellow Cake Mix
- Water (as directed on cake mix box, minus 1/2 cup)
- Creamy Peanut Butter
- Vegetable Oil
- Eggs (as directed on cake mix box)
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1 cup (240ml) heavy whipping cream
- Frosting
- Peanuts
Cleverer kochen mit Sous, Ihrem Küchenbegleiter
Fehlt Ihnen eine Zutat für dieses Peanut Butter Silk Cake? Brauchen Sie eine perfekte Weinbegleitung oder eine Idee für eine gesunde Beilage? Raten Sie nicht – fragen Sie Sous! Ihr KI-gestützter Sous-Chef hilft Ihnen in Sekundenschnelle, Zutaten auszutauschen, Portionsgrößen anzupassen und Geschmackstipps zu entdecken.
Zubereitung von Peanut Butter Silk Cake
- Preheat oven to 350°F (175°C).
- Generously grease the bottoms only of two 8 or 9-inch round baking pans with shortening.
- Prepare your favorite boxed cake mix according to package directions, substituting 1/2 cup (113g) of peanut butter for part of the water. Add the oil and eggs as directed on the box.
- Pour batter evenly into the prepared pans.
- Bake for 32-38 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes.
- Run a thin knife around the edges of the pans to loosen the cakes.
- Invert cakes onto a wire rack to cool completely (about 1 hour).
- While cakes cool, prepare the frosting: Melt 1/2 cup (113g) of butter in a 2-quart saucepan over medium heat.
- Stir in 1 cup (200g) packed brown sugar.
- Bring to a boil, stirring constantly for 1 minute.
- Remove from heat and refrigerate for 10 minutes.
- In a chilled medium bowl, beat 1 cup (240ml) heavy whipping cream with an electric mixer on high speed until soft peaks form. Set aside.
- In a separate medium bowl, beat 1/2 cup (113g) peanut butter and the cooled brown sugar mixture together on medium speed until smooth and creamy.
- Gently fold in the whipped cream until the mixture is smooth and creamy.
- Once the cakes are completely cool, carefully slice each cake layer horizontally to create 4 layers.
- Fill each layer with about 2/3 cup of the peanut butter frosting, leaving about 1/2 inch of space from the edge.
- Frost the sides and top of the cake with the remaining frosting.
- Press chopped peanuts onto the sides of the frosted cake.
- Cover and refrigerate before serving.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
21 g
Zucker
198g
Fett
66g
Kohlenhydrate
23g
