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Peanut Butter "Cup" Cakes Recipe


Makes: 5 mini cakes.
Skill Level:

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Step 1

Preheat oven to 350°F. Spray pans with vegetable pan spray.

Step 2

Prepare cake mix with water, oil and eggs following package instructions. Fill prepared pans 2/3 full (about 1/2 cup batter); reserve remaining batter.

Step 3

Bake 18-20 minutes or until toothpick inserted in cake comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely. Bake remaining cake batter as directed above.

Step 4

In small bowl, combine peanut butter and milk; stir until completely smooth.

Step 5

Fold in 1/2 cup whipped topping until thoroughly combined; fold in remaining whipped topping. Spoon into cake cavities.

Step 6

Assemble cakes by inverting one layer onto second layer. Ice, as desired, with chocolate icing; sprinkle, if desired, with peanuts. Chill until ready to serve.

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Ingredients

Products

devil's food cake mix

1 pkg (18.25 ounces) devil's food cake mix

water

1 1/3 cups water

vegetable oil

1/3 cup vegetable oil

eggs

3 eggs

peanut butter

1/2 cup peanut butter

milk

2 1/2 tablespoons milk

Frozen whipped topping

1 1/4 cups Frozen whipped topping (divided, thawed)

chocolate icing

5 cups chocolate icing

Chopped peanuts

Chopped peanuts (optional)

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