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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jan 25, 2017

Chocolate Peanut Butter Layer Cake

I made this cake for the holidays and everybody loved it!  If you do not have 9 x 3 cake pans, you can use 9 x 2, but you will need to cut the cakes down so they are even.

1 Chocolate Cake Mix
8 Ounces Semi-Sweet Chocolate Chips
3 Tbl Creamy Jif
2 Tbl Ligh Corn Syrup
1/2 Cup Heavy Whipping Cream
3/4 Cup Butter, Softened
1 1/2 Cup Creamy Jif
6 Cups Powdered Sugar
1/2 to 2/3 Cups Heavy Whipping Cream

Prepare cake mix according to package directions.  Bake in 2 - 9 x 3 cake pans according to package directions.  Cool Completely.

In a double boiler set over simmering water, melt Chocolate Chips, 3 Tbl Jif and corn syrup.  When melted, remove from heat and whisk in cream util it is smooth.  Set back on double boiler with heat off.

Cream together butter and 1 1/2 cups Peanut Butter until light and fluffy.  Add 3 Cups powdered sugar and 1/4 cup heavy whipping cream.  Mix well.  Add remaining sugar and continue mixing until well combined.  Beat in the remaining cream, a little at a time, until you have the desired consistancy.

Place one cake on a cake plate.  Top with 1/4 cup glaze.  Spread about 1/4 of the frosting on top of the glaze, top with remaining cake.  Top with 1/4 cup glaze.  Frost the remainder of the cake.  Pour remaining glaze over the top.  Refrigerate.

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