Not too long ago, I met a fun group of friends, who were friends of a friend of a friend…. You get the picture. A lunch outing, and the group grows when other friends join in. Fun, y’all!
Shortly after sitting at our table, this certain fun new friend started talking about this Peanut Butter Cake recipe she had shared with a friend. She read a text she’d received about THE cake, and it went something like this:
I just made THE CAKE and can’t wait to eat it. I’m taking it into my room all by myself. If you hear noises, it’s me and THE CAKE!
Wouldn’t you want that recipe, too? My new friend was happy to share such a delicacy and has since given me permission to publish it here on my blog. She asked me how many times I had made the cake since she’d given me the recipe. After answering her question, her reply was that her mother always told her that a new recipe belongs to any Southern Woman after she has made it three times. Love, love, love that, y’all! ‘Cause I’m a Southern Woman, and I’d already made it three times!
Mix ingredients, starting with peanut butter and butter.
Pour into two greased and floured round pans or a 9×13-inch pan. Bake in a 325 degree oven until toothpick inserted in center comes out clean (about 25 minutes for round pans, 35 minutes for a 9×13). Let cool.
Now for THE PEANUT BUTTER FROSTING. Mix together the ingredients – see printable recipe below.
You want it spreadable but not too loose. Spread frosting onto the cooled cake.
I promise…if you like peanut butter, it’ll be a favorite!
- Cake Ingredients:
- ½ cup creamy peanut butter
- ½ cup (1 stick) butter, softened
- 4 eggs
- 1 box Butter Recipe Golden Cake Mix
- ⅔ cup water
- Frosting Ingredients:
- 1 cup peanut butter
- ½ cup (1 stick) butter, room temperature
- 4 cups confectioner's sugar
- ⅓ - ½ cup heavy cream
- Cake Instructions:
- Mix peanut butter and butter until creamy. Add eggs one at a time and mix well between each one. Alternate adding cake mix and water until mixed well. Pour into two greased and floured round pans for a layer cake or one 9x13-inch pan for a sheet cake.
- Bake in a 325 degree oven until toothpick inserted in center comes out clean (about 25 minutes for round pans, 35 minutes for a 9x13). Let cool.
- Frosting Instructions:
- Cream peanut butter and butter until mixed. Alternate adding confectioner's sugar and cream until you reach desired consistency. I have ALWAYS needed more than ⅓ cup of cream but not quite ½ cup. You want it spreadable but not too loose. Spread icing onto the cooled cake.
Enjoy, y’all! And, if you want to take it in a room all by yourself – just you and the cake – I won’t tell a soul.
Do you like peanut butter?