1- Heat oven to 350°. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.
2- Make cake mix as directed on package, using water, 1/2 cup peanut butter, the oil and eggs. Pour into pans.
3- Bake 32 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.
4- Melt butter in 2-quart saucepan over medium heat stir in brown sugar. Heat to boiling boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5- Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form set aside. Beat 1/2 cup peanut butter and the brown sugar mixture in another medium bowl on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture beat on medium speed until mixture is smooth and creamy.
6- Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press chopped peanuts onto frosting on side of cake. Store covered in the refrigerator.
High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Make cake mix following high-altitude directions on package for 9-inch rounds (adding peanut butter). Bake 30 to 35 minutes.
1 Serving: Calories 670 (Calories from Fat 380) Fat 42g (Saturated 19g) Cholesterol 85mg Sodium 420mg Carbohydrate 65g (Dietary Fiber 2g) Protein 9g. % Daily Value: Vitamin A 8% Vitamin C 0% Calcium 12% Iron 8%.
Betty's Tip: If you prefer, decorate the side of this cake with chopped chocolate-covered peanuts or chocolate-coated peanut butter candies instead of the chopped peanuts.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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