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Peanut Butter Lover's Cake

My family thrives on peanut butter, so they just love it when I make this recipe.

12-14 ServingsPrep: 20 min. + cooling Bake: 25 min. + cooling

Ingredients

3 eggs
1-2/3 cups sugar, divided
1-1/2 cups milk, divided
3 ounces unsweetened chocolate, finely chopped
1/2 cup shortening
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
PEANUT BUTTER FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1-1/2 cups peanut butter
1/4 cup salted peanuts, chopped
3 milk chocolate candy bars (1.55 ounces each), broken into squares

Directions

In a small saucepan, whisk 1 egg until blended. Stir in 2/3 cup
sugar, 1/2 cup milk and chocolate. Cook and stir over medium heat
until chocolate is melted and mixture just comes to a boil. Remove
from the heat; cool to room temperature.
In a large bowl, cream shortening and remaining sugar until light and
fluffy. Add remaining eggs, one at a time, beating well after each.
Beat in vanilla. Combine the flour, baking soda and salt; gradually

2 of 2

Peanut Butter Lover's Cake (continued)

Directions (continued)

add to creamed mixture alternately with remaining milk, beating well
after each addition. Stir in chocolate mixture.
Pour into three greased and floured 9-in. round baking pans. Bake at
325° 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, beat cream cheese in a large bowl until smooth.
Gradually add milk and peanut butter until creamy. Spread between
layers and over top and sides of cooled cake. Sprinkle with peanuts.
Garnish with candy bars. Store in the refrigerator. Yield: 12-14
servings.

Nutrition Facts: 1 serving (1 slice) equals 610 calories, 34 g fat (12 g saturated fat), 77 mg cholesterol, 427 mg sodium, 64 g carbohydrate, 3 g fiber, 15 g protein.