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Peanut Butter Ho Ho Cake

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Submitted by gpfishinglady

YIELD

1 cake

PREP

10 min

COOK

140 min

READY

150 min

Ingredients

1 1
1 1
CAN CAN CHOCOLATE FROSTING
creamy deluxe *
½ 118
CUP ML BUTTER
room temp
5 75
TABLESPOONS ML VEGETABLE SHORTENING
1 237
CUP ML SUGAR
½ 118
CUP ML MILK
room temperature
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
¾ 177
CUP ML PEANUT BUTTER

Directions

Prepare cake mix and bake in a 9¼ by 9¼ inch cake pan.

Let cool.

Cream butter, shortening, and sugar.

Add milk, flour, and peanut butter.

Blend and whip until fluffy. Spread on cooled cake.

Refrigerate a few hours until filling is thoroughly chilled.

Remove foil lid from can of frosting and microwave until the mixture thins and is pourable.

Check at 5 to 8 second intervals by stirring. It probably won’t take longer than 30 seconds.

You don’t want the filling warm.

Pour frosting over chilled cake until evenly spread.

Refrigerate again unil frosting is chilled. Enjoy!

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 1402 49% from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 26g 132%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 1571mg 65%
Total Carbohydrate 58g 58%
Dietary Fiber 8g 31%
Sugars g
Protein 40g
Vitamin A 15% Vitamin C 0%
Calcium 24% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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