Peanut Butter Cake with Honey Butter Cream Frosting

My roommate Jon eats peanut butter & honey sandwiches All. The. Time. So in honor of his birthday it was time for a GirlMixALot experiment.

Peanut Butter Cake with Honey Butter Cream Frosting


Peanut Butter Cake II from AllRecipes.com

• 1/2 cup creamy peanut butter
• 1/2 cup butter, softened
• 4 eggs
• 1 (18.25 ounce) package butter cake mix
• 2/3 cup water

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
3. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely.

I used yellow cake mix & it still turned out great!

Honey Butter Cream Frosting
I tried to find a recipe for honey frosting and kept ending up with meringues which never last. So, this is a standard butter cream recipe with a bunch of honey added!

• 1 cup (2 sticks) Butter
• 4-5 cups Powdered Sugar
• 1/4 cup Milk
• 3 Tablespoons Honey

1. Cream the butter, add the sugar and milk and beat until the right consistency and sound- you know what I'm talking about Mixer Girls!
2. Add the honey one tablespoon at a time. 3 was very sweet but everyone liked it... so sweeten to taste. The sweetness of 3 TBs was a good balance against the peanut butter cake, it you use it for something else it might be too much.
   

Frost the layers & decorate!