🥜The cake uses three cups of swans down cake flour for a lighter texture.
🍫The cake batter is enhanced with a 3.22 ounce box of Dove peanut butter milk chocolate pudding.
🥄The recipe calls for half a cup of creamy peanut butter, adding rich nutty flavor to the cake.
🧈The recipe uses three sticks of unsalted butter to create a moist and buttery cake.
🎂The cake is baked at 325 degrees for an hour and 20 minutes, resulting in a perfectly golden crust.
Can I use a different brand of peanut butter?
—Yes, you can use any brand of peanut butter. However, the recipe creator prefers Jif peanut butter for its flavor.
Can I use whole milk instead of 2% milk?
—Yes, you can use whole milk as a substitute. The recipe creator uses 2% milk as a personal preference.
How long should I cream the butter and sugar for?
—It is recommended to cream the butter and sugar for approximately 12 minutes, or until the mixture is light and fluffy.
Can I add nuts to the cake batter?
—Yes, you can add chopped nuts to the cake batter if desired. It will add extra texture and flavor to the cake.
What can I use as a substitute for peanut butter oil?
—If you don't have peanut butter oil, you can use regular vegetable oil as a substitute.
00:00Introduction and preheating the oven to 325 degrees.
00:11Starting with three cups of swans down cake flour.
01:00Adding a 3.22 ounce box of Dove peanut butter chocolate pudding.
02:56Mixing in half a cup of creamy peanut butter.
05:50Creaming together three sticks of unsalted butter and three cups of sugar.
09:23Checking the batter consistency and adjusting the color with food coloring if desired.
10:59Adding the remaining peanut butter oil for a pronounced peanut butter flavor.
13:13Achieving a light and fluffy cake batter ready for baking.
