Double Chocolate Cake With Peanut Butter Cream Filling

Double chocolate cake with peanut butter cream filling.

When I'm in New Bern at the Antique Show each year, I enjoy chatting with Virginia, from Oriental, NC, who has a booth directly across from me.  Invariably our chats turn to food.  This year we had the Preview Party of the Show on Valentine's night and somehow that night our conversation turned to "candy".  I was expressing my penchant for Reese's Peanut Butter candy bars, when Virginia proceeded to tell me about this cake she had made recently that combined chocolate and peanut butter.  I got the recipe from her and earlier this week, I made the cake. 

This cake is easy and quick to make.  If you are a purist and like cakes made from scratch this recipe isn't for you.  But if you would like a recipe that might qualify as "Semi-homemade" (Sandra Lee-like),  you should try this.

Double Chocolate Cake with Peanut Butter Cream Filling
Ingredients:
1 Duncan Hines chocolate cake mix.
1 can Duncan Hines Milk Chocolate Frosting
1stick softened butter
1/2 cup smooth peanut butter
2 cups powdered sugar
Whipped cream (optional)
Crushed peanuts
Directions:
Mix chocolate cake mix according to box directions and bake in a 9 x 13 pan. 

Duncan Hines triple chocolate cake mix.

While cake is baking make the peanut butter cream filling.
In a stand mixer, cream the butter, peanut butter, and powdered sugar until smooth.  This should be the consistency of frosting.

Frost the COOL cake with peanut butter cream and refrigerate until firm.

Baked chocolate cake.

Frost with peanut butter cream.

Offset spatula is perfect for spreading frosting.

Frost the cooled cake with chocolate frosting.

Duncan Hines milk chocolate frosting.

Serve with whipped cream topped with crushed peanuts or top cake with crushed peanuts after chocolate frosting. 

Ready to enjoy.

Quick, easy, and delicious!