Peanut Butter Cake II Good Recipes

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Peanut Butter Cake II

"If you want peanut butter with out chocolate, you'll love this cake. If you don't have cream, you may replacement milk."

Ingredients :

half cup creamy peanut butter
half of cup butter, softened
4 eggs
1 (18.25 ounce) bundle butter cake mix
2/three cup water
1 cup peanut butter
half cup butter, softened
4 cups confectioners' sugar
1/three cup heavy cream

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H

Preheat oven to 325 tiers F (a hundred sixty five tiers C). Grease and flour 9 inch spherical cake pans.
Combine 1/2 cup peanut butter and half of cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing properly after each one. Add cake blend alternately with the water. Stir until simply mixed. Pour batter into organized pans.
Bake at 325 degrees F (one hundred sixty five ranges C) for 25 mins or till cake assessments performed. Allow desserts to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream collectively till mild and fluffy. Add the confectioner's sugar. Mix in sufficient cream to make the frosting of a spreading consistency. Apply to cool cake.

Notes :

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