Name: Gold Rush Peanut Butter Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 Nine inch three layer cake, 9 serving(s)
Ingredients: 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; 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; 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

5

Recipe by Steve P.

5

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Gold Rush Peanut Butter Cake created by Luby Luby Luby

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
Serves:
Yields:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@Steve P.

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@Steve P.

Contributor

"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."

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review by sszz907

4/12/2009

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.

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review by Lets Cook Lisa

2/13/2009

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!

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review by lovin to cook

2/25/2008

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!

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tweak by lovin to cook

2/25/2008

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!

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review by FOREVER YOUNG

2/24/2007

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.

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