About Me

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I've been crocheting for over 30 years, and come from a family of yarn and fabric artisans. I learned to sew from my Grandmother who made several quilts a year entirely by hand...one for each child, grandchild, and great-grandchild. Life situations and changes caused me to take a chance and open my first Etsy shop in Feb. 2011. A few successful months later, I opened my second Etsy shop as BeccaTheBaker...and later in 2011 opened my third Etsy shop as BeyondCrochetToo. I'm a single mother of 2 teenagers (a girl and a boy), plus 2 cats. I'm a 5th generation Native Californian (Northern California. And am happy to be back on the West Coast in the Pacific Northwest where I belong.

Monday, June 13, 2011

Justin's Birthday Cake :)

My son Justin just turned 14 this past Saturday. He's a huge fan of chocolate and peanut butter and chose this as his birthday cake.

This is the original recipe from Betty Crocker....when I made it, I added about another 1/2 cup of peanut butter to the filling mixture. Also make sure that the brown sugar mixture is completely cooled before adding it to the whipped cream, or the cream will melt back to a liquid state. If this happens to you (it happened to me), just chill the mixture for about an hour til completely cold and then whip back up to a fluffy mousse. :D

Peanut Butter Silk Cake

recipe photo 
 
Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting.
 
Prep Time: 15 Minutes       Total Time  2 Hrs: 10 Mins
 
Makes 12 to 16 servings


1
box Betty Crocker® SuperMoist® yellow cake mix
1 1/4
cups water
1/2
cup creamy peanut butter
1/3
cup vegetable oil
3
eggs
1/4
cup butter or margarine
1/4
cup packed brown sugar
1
cup whipping cream
1/2
cup creamy peanut butter
1
container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1
cup chopped peanuts, if desired 
 
 
  1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
  2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  4. In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
  5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
  6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
Makes 12 to 16 servings
 
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
To cut cake layers in half horizontally, insert 6 toothpicks around the side of each layer, halfway down the side. Using the toothpicks as a guide, slice layer in half with a long knife.
 
Special Touch
For a fun garnish, top this cake with coarsely cut-up chocolate-covered peanut butter cups. Or dot the top with mini peanut butter cups that have been cut in half crosswise.
 
Nutrition Information:
1 Serving (1 Serving)
  • Calories 640
    • (Calories from Fat 340),
  • Total Fat 37g
    • (Saturated Fat 12g,
    • Trans Fat 3 1/2g),
  • Cholesterol 85mg;
  • Sodium 540mg;
  • Total Carbohydrate 67g
    • (Dietary Fiber 1g,
    • Sugars 45g),
  • Protein 9g;
Percent Daily Value*:
  • Vitamin A 8.00%;
  • Vitamin C 0.00%;
  • Calcium 10.00%;
  • Iron 10.00%;
Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 3 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 1 High-Fat Meat;
  • 5 1/2 Fat;
Carbohydrate Choices:
  • 4 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

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