Pink Passion Triple Peanut Butter Cake



  • ½ cup peanut butter
  • 1/3 cup peanut oil
  • 2 sticks unsalted butter
  • 8 oz. whipping cream
  • 6 jumbo eggs
  • 1 – ½ Tsp. imitation vanilla flavor
  • 2 Tsp. butter flavor
  • 3 cups flour
  • 2 Tsp. baking powder
  • 2 cups sugar
  • ¼ Tsp. salt


  • ½ cup peanut butter
  • 1/3 cup Crisco shortening (butter flavor)
  • 8 oz. cream cheese
  • 1 Tsp imitation vanilla flavor
  • 1-2 Tsp butter flavor
  • 1/3 cup whipping cream, plus 2 tablespoons if too thick
  • 5 cups powder sugar


    Mix peanut butter, oil and butter till smooth, add eggs, flavor and sugar beat till smooth in a mixer – about 2 minutes. Add flour, baking powder and salt. Mix till smooth – about 2 minutes. Spray two 10-inch pans with Bakers Joy and line with wax paper. Divide the batter between the two pans. Bake at 325 degrees for 40-45 minute or till done.


    Mix first 3 ingredients till smooth. Add flavor, powder sugar and whipping cream, blend till smooth. Remove 1-1/2 cup of icing to a separate bowl and add 1 Tsp. food color and 1 Tsp strawberry jam. Blend with spoon till smooth and set aside.

    To assemble: Place ½ the strawberry or pink icing in the center of the first layer, cover the remaining layer with the peanut butter frosting. Place the top layer on the cake and secure with 2 paper candy sticks pushed down on opposite sides of the cake. Ice the top layer center with the pink icing and remaining cake with the peanut butter frosting.

    Garnish: 1 cup chopped peanuts – unsalted – dry roasted, toffee covered peanuts, and a strawberry on the top. Put chopped nuts and toffee peanuts around the bottom of the cake.
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