Ingredients Jump to Instructions ↓

  1. 2 1/2 cups all-purpose flour

  2. 1 1/2 cups sugar

  3. 3 teaspoons baking powder

  4. 1 teaspoon salt

  5. 1/2 cup shortening

  6. 1 cup milk

  7. 3 eggs

  8. 1 1/2 teaspoons vanilla extract

  9. 1/4 cup peanut butter

  10. 10 caramel squares (recommended: Kraft brand)

  11. 1 1/2 tablespoons whipping cream

  12. 1/4 cup chopped peanuts

  13. 1 can caramel icing Chocolate Ganache , recipe follows Peanuts, to garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease and flour 2 (8-inch) round cake pans . Sift together dry ingredients including flour, sugar, baking powder, and salt. Add the shortening, milk, eggs , and vanilla. Beat mixture until smooth then add the peanut butter . In a microwave safe bowl, melt the caramel squares with whipping cream for about 1 minute. Add the caramel mixture to the batter and mix well. Pour the batter evenly into the pans and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto on a wire rack until completely cool. Sprinkle chopped peanuts in between the layers and place on a freezer safe plate. Ice cake with caramel icing. Place in the freezer for 30 minutes. Place the cake back onto the wire rack with a cookie sheet underneath to catch the ganache. Pour the ganache over cake the cake, coating completely and allow to dry before placing on a serving plate. Garnish as desired while ganache is still wet.


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