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LOCATION: Recipes >> Cake Recipes >> Peanut Butter 06

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2 cups unsifted cake flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp ground allspice
3/4 cup smooth peanut butter
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed dark-brown sugar
2 large eggs
1 1/2 tsp vanilla extract
3/4 cup milk
1 3/4 cups chopped unsalted dry-roasted peanuts

1/2 cup unsalted butter, softened
1/2 pkg (8-oz size) cream cheese, softened
3/4 cup smooth peanut butter
1 1/2 tsp vanilla extract
2 cups sifted confectioners' sugar

Melted semisweet chocolate
Dry-roasted peanut halves

Preheat oven to 350 degrees F. Grease 2 (9-in.) round cake pans.
Line bottoms with waxed paper; grease. Dust with flour; tap out
excess. In bowl, mix cake flour, baking powder, salt and allspice.
Sift onto sheet of waxed paper.

In large bowl of electric mixer, at medium speed, beat butters
until smooth. Beat in sugars; beat 3 minutes or until fluffy. Beat
in eggs, one at a time, beating well after each addition. Beat in
vanilla. At low speed, beat in flour mixture (in fourths) alternately
with milk (in thirds), beginning and ending with flour mixture and
beating just until blended. Stir in 1/2 cup chopped peanuts; spread
into pans.

Bake cake layers 25 to 30 minutes or until cake tester inserted in
center of each comes out clean; cool in pans on racks 10 minutes.
Invert onto racks; remove pans and paper. Invert layers again; cool

Make icing: In large bowl, with mixer at medium-high speed, beat
butter and cream cheese until fluffy. Beat in peanut butter and
vanilla. At low speed, beat in confectioners' sugar. Use to fill
and frost cake.

Pat remaining chopped peanuts onto sides. Pipe 6 concentric chocolate
rings on top; with pick, pull icing toward edges of cake. Decorate
with "flowers" made with peanut petals. Pipe chocolate into center
of each of the flowers to hold petals together.


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