To Die For Two Layered Confetti Cake With Peanut Butter Chocolat Recipes

PEANUT BUTTER AND CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
• Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners' sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
• To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.

CAKE MIX EXTENDER

Steps:

• Mix all together.
• Add to your already mixed cake mix batter.
• Bake per directions but may need and additional 5-10 minutes longer to become done.

CONFETTI CELEBRATION CAKE

Steps:

• Heat oven to 350°F Grease bottoms only of 2 (8-inch or 9-inch) round cake pans with shortening (do not spray with cooking spray).
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans.
• Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Place 1 cake layer, rounded side down, on serving plate. Spread 1/3 cup frosting over layer. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
• Decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. Sprinkle reserved candy sprinkles over top of cake.
• High Altitude (3500-6500 ft): Use 9-inch pans. Bake 28 to 33 minutes.

HOMEMADE CONFETTI CAKE

Steps:

• Mix flour, sugar, sprinkles, baking powder, powdered milk and salt with a paddle.
• Add water, vanilla extract, butter extract, vegetable oil, eggs and mix until smooth. Scrape in between mixing.
• Bake at 350F until cake bounces to touch and toothpick comes out clean.

TO DIE FOR TWO LAYERED CONFETTI CAKE WITH PEANUT BUTTER CHOCOLAT

Steps:

• Follow directions on cake box for the cakes.
• Beat the peanut butter and butter in medium bowl with electric mixer at medium speed until smooth. Add powdered sugar and vanilla; beat at low speed for 1 minute or until crumbly. Slowly add milk, beating until creamy. Pipe or spread onto the cakes.