Peanut Butter Cake with Chocolate-Peanut Butter Icing

Ingredients

• Powdered sugars

  1 cup sifted or 100g

• Chocolate syrup

  12 tbsp or 240g

• Semisweet chocolate

  Candies

  8 oz (approx 60 pcs) or 227g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  4 tbsp or 61g

• Peanut butter

  Smooth style, without salt

  2 ½ cup or 645g

• Peanuts

  All types, raw

  4 tbsp or 37g

• Yellow cake

  Dry mix, regular, enriched

  18 ¼ oz or 517g

Directions

1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans with 1 3/4-inch-high sides.
2. Prepare the cake mix according to package directions, incorporating about one-fourth of the peanut butter.
3. Divide the batter between the prepared pans and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on racks for 10 minutes, then turn them out onto racks to cool completely.
4. In a heavy small saucepan, combine the chocolate syrup and semisweet chocolate. Stir constantly over low heat until the chocolate is melted and the mixture is smooth.
5. Transfer the chocolate mixture to a large bowl. Stir in the remaining peanut butter, followed by the powdered sugar and milk, stirring until smooth.
6. Place one cake layer on a platter and spread the top with 1 1/2 cups of icing. Top with the second cake layer and spread the top and sides of the cake evenly with the remaining icing.
7. Garnish with chopped peanuts. The cake can be prepared up to 1 day ahead and covered until serving. Cut into wedges and serve.

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