WENDY’S PEANUT BUTTER CAKE with PEANUT BUTTER FROSTING

Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube

WENDY’S PEANUT BUTTER CAKE w/ PEANUT BUTTER FROSTING

  • 1 box YELLOW CAKE MIX (15.25 ounce) (432 grams)
  • 1/2 cup VEGETABLE OIL
  • 1 cup MILK
  • 1 teaspoon VANILLA EXTRACT
  • 1/2 cup PEANUT BUTTER

Mix all ingredients together for two minutes on medium speed with an electric mixer. Pour into 8 or 9″ cake pans that have been greased and floured. For dark colored non-stick pans bake 325 degrees F for 25 to 30 minutes. For glass or light colored metal pans bake 350 degrees for 25 minutes until a toothpick inserted comes out clean. Cool on the counter for `15 minutes and then on a wire wrack in the freezer for an hour.

PEANUT BUTTER FROSTING

  • 16 ounce (1 pound) Container of VANILLA FROSTING
  • 1/2 cup PEANUT BUTTER
  • 1 teaspoon VANILLA EXTRACT

Stir all the ingredients together until smooth and well incorporated. Frost the cakes between the layers and top and sides.

OPTION: Chop a package of SALTED PEANUTS (1.75 ounce) (4 grams) and sprinkle on top of the cake. Gently press into the cake with your fingers. ENJOY!!





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