Gold Rush Peanut Butter Cake
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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READY IN: 1hr 5mins
SERVES: 9
YIELD: 1 Nine inch three layer cake
UNITS: US
INGREDIENTS
NutritionFor Cake
- 1
- 2tablespoons unsalted butter
- 1
- 2tablespoons creamy peanut butter
- 3cups packed brown sugar
- 4
- 3cups all-purpose flour
- 4 1⁄2teaspoons baking powder
- 3⁄4teaspoon salt
- 1 1⁄2cups milk
- 1 1⁄2teaspoons vanilla
For Filling
- 1(8 ounce) package softened cream cheese
- 1box powdered sugar
- 1⁄2
- 2tablespoons evaporated milk
- 1⁄2teaspoon vanilla
For Frosting
- 4tablespoons Karo syrup
- 1
- 1
- 1 1⁄2cups brown sugar
- 1⁄3cup evaporated milk
- 1teaspoon vanilla
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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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