Gold Rush Peanut Butter Cake

Submitted by Steve P.

"This is a real peanut lovers treat. Lots of peanut flavor abounds everywhere. Be warned though this recipe is for those with a sweet tooth as well. It's very sweet and the Kids will love it. For the adults it's a decadent treat that goes well with a hot cup of coffee."

 

• Ready In: 1hr 5mins
• Ingredients: 24
• Yields: 1 Nine inch three layer cake
• Serves: 9

ingredients

• For Cake

• 1 cup unsalted butter, plus
• 2 tablespoons unsalted butter
• 1 cup creamy peanut butter, plus
• 2 tablespoons creamy peanut butter
• 3 cups packed brown sugar
• 4 eggs
• 3 cups all-purpose flour
• 4 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1 1⁄2 cups milk
• 1 1⁄2 teaspoons vanilla

• For Filling

• 1 (8 ounce) package softened cream cheese
• 1 box powdered sugar
• 1⁄2 cup creamy peanut butter
• 2 tablespoons evaporated milk
• 1⁄2 teaspoon vanilla
• 1⁄4 cup butter or 1/4 cup margarine

• For Frosting

• 1⁄2 cup butter or 1/2 cup margarine
• 4 tablespoons Karo syrup
• 1 box powdered sugar (sifted)
• 1 cup crunchy peanut butter
• 1 1⁄2 cups brown sugar
• 1⁄3 cup evaporated milk
• 1 teaspoon vanilla

directions

1. For cake: In large mixing bowl, cream butter and peanut butter until light and fluffy.
2. Add brown sugar.
3. Mix to blend.
4. Add eggs, one at a time, mixing well after each addition.
5. In a small bowl, combine flour, baking powder and salt.
6. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.
7. Add vanilla.
8. Pour batter into 3 well greased and floured 9 inch cake pans.
9. Bake in preheated 350ºF oven until cake tests done, about 45 minutes.
10. Cool on wire rack to room temperature before filling and frosting the cake.
11. For filling: Soften margarine and cream cheese at room temperature.
12. Cream together well.
13. Add powdered sugar and continue beating until creamy.
14. Add vanilla and peanut butter.
15. Spread between cooled layers.
16. For frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
17. Remove from heat, add milk, powdered sugar, vanilla, and peanut butter.
18. Beat until creamy.
19. Spread on top and sides of cooled cake after filling.

Reviews

[sszz907]

I fixed the cake part of this recipe and iced it with a cream cheese peanut butter frosting. The cake seemed really dense to me. It was more like a hearty bread than the light fluffy cake that I was expecting. I followed the recipe exactly, but I might have made a mistake somewhere.

 

[Lets Cook Lisa]

If you love peanut butter, here is the cake for you! Mine turned out perfect in every way and we didn't find it too sweet. I added finely chopped peanuts to the frosting for a little added flavor and it was so yummy! My DD and her friends loved it for her birthday party! I served with vanilla ice cream and the kids inhaled it and asked for seconds!

 

[lovin to cook]

THis cake definitely was amazing! It should be made and left to sit overnight as the flavors meld and taste so much better the next day. The only thing I did different was to use cake flour in place of the all purpose flour. Also the 9in pans did not seem to be big enough, as this left a huge mess in the bottom of the oven. I'd use either 3 10in pans or maybe 4 9in pans next time but the mess was worth the taste in the end!

 

[FOREVER YOUNG]

Too sweet for me. The taste is really good, however, my husband and I found it a little over the top. I also added more milk for the frosting. When I went to icing the cake, the layers were sliding, the cake seemed to heavy and toppled over.

 

[Luby Luby Luby]

OH MY!!!!!! That's what was going through my head when I took the first bite of this cake. Unfortunately, due to diabetes I could not eat very much of it, but I have to say the few little bites I did take were well worth it. If you are a peanut butter fan you will think you died and went to heaven. I didn't have 3-9" pans so I used 2-10" pans but I think I will invest in the 9" pans because it would make a better presentation. The only problem I had was the icing. It came to a boil and I let it boil for a minute or so and maybe I should not have done that. Once I added the remaining ingredients it was too stiff to spread. I added 1/2 cup of evaporated milk but next time I will add 1/4 cup then 1 tsp more at a time if needed. The icing was spreadable but just a tad too soft. It would pool at the bottom of the plate so I would just go back and pick it back up with a knife and finally it did "set" up and say on the sides. In my opinion this will serve more than 9 people because you don't need large slices due to being so rich. It is absolutely divine.