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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