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Peanut Butter Layer Cake Recipe

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Many cooks have a signature recipe that folks ask for time and again. This is my tried-and-true dessert classic.—Janice Perdue, Oroville, California

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Peanut Butter Layer Cake Recipe

Prep: 25 min. Bake: 25 min. + cooling

Yield: 12 Servings

25 25 50

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
1/2 cup peanut butter chips, melted and cooled
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups milk
PEANUT BUTTER FROSTING:
1 cup peanut butter chips, melted and cooled
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners' sugar
3 tablespoons milk

Directions

In a large bowl, cream butter and sugar. Add melted chips; mix well. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with milk.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat the melted chips, cream cheese, vanilla and salt until light and fluffy. Beat in confectioners' sugar and milk. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.

Lighter version: Makeover Peanut Butter Layer Cake

Nutritional Analysis: 1 piece equals 545 calories, 23 g fat (13 g saturated fat), 81 mg cholesterol, 409 mg sodium, 78 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Peanut Butter Layer Cake in Light & Tasty June/July 2005

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