The decadent, double-layer cake oozes rich, fudgy frosting, chocolate chips and tastes like a peanut butter cup. My mother-in-law, Lori, discovered the recipe back in the '80s and has been making ...

Instructions: Preheat your oven to 300°F (150°C). Prepare the cake batter using the two boxes of white cake mix according to ...

Prepare your 9-inch round baking pans with melted butter (1 tablespoon) by using a pastry brush to coat the butter on the bottom and sides of each baking pan.

This chocolate-peanut butter cake has been a staple in my husband's family for as long as he can remember. My mother-in-law, Lori, discovered the recipe back in the '80s and has been making it ...

Yvette Hoffnagle of Largo, Fla., is “looking for a recipe for a peanut-butter cake with chocolate frosting that was published in the St. Petersburg Times back in the 1980s. Can anyone help ...

For this recipe you will need 2 x 20cm/8in cake tins. Each serving provides 553 kcal, 12g protein, 56g carbohydrate (of which 37g sugars), 30g fat (of which 7g saturates), 4g fibre and 0.7g salt ...

Sift the powdered sugar and set aside. In a large mixing bowl with the paddle attachment whip together the butter, peanut butter, and salt until light and fluffy about 5 minutes.

1 box yellow cake mix (I used Duncan Hines Butter Golden) 1 stick butter, melted. 1 egg. 1 teaspoon vanilla extract. For the filling. 1 block softened cream cheese (8-ounce block) ...

Using an electric mixer on medium-high speed, beat 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1 tsp. vanilla extract, and remaining 1 cup (2 sticks) unsalted butter, room temperature ...

Cake Ingredients 2 1/4 cup unsweetened applesauce 3/4 cup vegetable oil 1 1/2 cup brown sugar 2 tablespoons water 2 teaspoon vanilla extract Dry ingredients: ...