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Ingredientes
- 1 pkt yellow cake mix (18.25-oz)
- 2Â 1/2 c. creamy peanut butter (don't use old-fashioned or possibly freshlyground)
- 3/4 c. chocolate syrup
- 8 ounce semisweet chocolate
- 1 c. powdered sugar
- 1/4 c. lowfat milk
- Â Â Minced peanuts
Direcciones
- Preheat oven to 350F. Grease and flour 2 9-inch-diameter cake pans with 1
- 3/4-inch-high sides. Prepare cake according to package directions, beating in 1/2 c. peanut butter. Divide between prepared pans. Bake till toothpick inserted into centers comes out clean, about 20 min.
- Cold cakes in pans on racks 10 min. Turn cakes out onto racks and cold completely.
- Combine chocolate syrup and semisweet chocolate in heavy small saucepan.
- Stir constantly over low heat till chocolate is melted and mix is smooth. Transfer chocolate mix to large bowl. Stir in remaining 2 c. peanut butter, then powdered sugar, then lowfat milk. Continue stirring till smooth. Place 1 cake layer on platter. Spread top with 1 1/2 c. icing. Top with second cake layer. Spread top and sides of cake proportionately with remaining icing. Garnish with minced peanuts. (Can be prepared up to 1 day ahead. Cover.) Cut into wedges and serve.
- Serves 12.
