Ingredients Jump to Instructions ↓


  2. 2 cups unsifted cake flour

  3. 2 tsp baking powder

  4. 1/2 tsp salt

  5. 1/8 tsp ground allspice

  6. 3/4 cup granulated sugar

  7. 3/4 cup packed dark-brown sugar

  8. 2 large eggs

  9. 3/4 cup milk

  10. 1 3/4 cups chopped unsalted dry-roasted peanuts

  11. 1/2 cup unsalted butter, softened

  12. 1/2 pkg (8-oz size) cream cheese, softened

  13. 3/4 cup smooth peanut butter

  14. 1 1/2 tsp vanilla extract

  15. 2 cups sifted confectioners' sugar

  16. Melted semisweet chocolate

  17. Dry-roasted peanut halves

  18. 350 degrees F. Grease

  19. 2 (9-in.) round cake pans.

  20. Line bottoms with waxed paper; grease. Dust with flour; tap out

  21. excess. In bowl, mix cake flour, baking powder, salt and allspice.

  22. Sift onto sheet of waxed paper.

  23. In large bowl of electric mixer, at medium speed, beat butters

  24. until smooth. Beat in sugars; beat 3 minutes or until fluffy. Beat

  25. in eggs, one at a time, beating well after each addition. Beat in

  26. vanilla. At low speed, beat in flour mixture (in fourths) alternately

  27. with milk (in thirds), beginning and ending with flour mixture and beating just until blended. Stir in 1/2 cup chopped peanuts; spread

  28. into pans.

  29. 25 to 30 minutes or until cake tester inserted in

  30. center of each comes out clean; cool in pans on racks 10 minutes.

  31. Invert onto racks; remove pans and paper. Invert layers again; cool

  32. completely.

  33. Make icing: In large bowl, with mixer at medium-high speed, beat

  34. butter and cream cheese until fluffy. Beat in peanut butter and vanilla. At low speed, beat in confectioners' sugar. Use to fill

  35. and frost cake.

  36. Pat remaining chopped peanuts onto sides. Pipe 6 concentric chocolate

  37. rings on top; with pick, pull icing toward edges of cake. Decorate

  38. with "flowers" made with peanut petals. Pipe chocolate into center

  39. of each of the flowers to hold petals together.


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