Over-The-Top Peanut Butter-White Chocolate Cream Cake Recipe

Name: Over-The-Top Peanut Butter-White Chocolate Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons CRISCO All-Vegetable Shortening; 2 tablespoons all-purpose flour; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking soda; ½ tablespoons unsalted butter, softened; 6 ounces PHILADELPHIA Cream Cheese, softened; 1 cup DOMINO Granulated Sugar; 1 cup firmly packed DOMINO Light Brown Sugar; 3/4 cup Creamy USA-GROWN PEANUT Butter; 1 1/2 teaspoons vanilla extract; 4 large eggs, at room temperature; 3/4 cup Dry-Roasted Unsalted USA-GROWN PEANUTS, coarsely chopped and divided

Servings: persons

2 tablespoons CRISCO All-Vegetable Shortening
2 tablespoons all-purpose flour
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
½ tablespoons unsalted butter, softened
6 ounces PHILADELPHIA Cream Cheese, softened
1 cup DOMINO Granulated Sugar
1 cup firmly packed DOMINO Light Brown Sugar
3/4 cup Creamy USA-GROWN PEANUT Butter
1 1/2 teaspoons vanilla extract
4 large eggs, at room temperature
3/4 cup Dry-Roasted Unsalted USA-GROWN PEANUTS, coarsely chopped and divided

1
Set prepared Filling aside.
2
Grease a 12-cup Bundt pan with 2 Tbsp. shortening, and dust with 2 Tbsp. flour. Set pan aside.
3
Stir together 2 cups flour, salt, and baking soda in a medium bowl.
4
Beat 12 Tbsp. butter and next 3 ingredients at medium speed with an electric mixer 3 minutes or until fluffy. Beat in peanut butter and vanilla. Add eggs, 1 at a time, beating until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in 1/4 cup chopped peanuts.
5
Spoon one-third of batter into prepared Bundt pan. Carefully spoon Filling onto center portion of batter. (Filling should touch edges of pan as little as possible.) Spoon remaining batter over Filling.
6
Bake at 300u00b0 for 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan onto a wire rack, and cool 1 hour or until completely cool.
7
Drizzle Glaze evenly over top of cake, and sprinkle with remaining 1/2 cup chopped peanuts. Chill 2 hours. Serve chilled or at room temperature.

1373

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons CRISCO All-Vegetable Shortening, 2 tablespoons all-purpose flour, 2 cups all-purpose flour, 1/4 teaspoon salt, and more.

Yes, Over-The-Top Peanut Butter-White Chocolate Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Over-The-Top Peanut Butter-White Chocolate Cream Cake

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