Shelly's Recipe

CARAMEL PEANUT BUTTER CAKE

Category: Cakes

Cake:
1 cup shortening
2 1/2 cups sugar
1 tsp vanilla extract
3 cups sifted flour
1 cup buttermilk
6 eggs
1 tsp baking powder
1/2 tsp salt

Filling
1 (8 oz) pkg cream cheese, room temperature
1 box confectioners sugar
1/2 cup creamy peanut butter
2 tbsp evaporated milk
1/2 tsp vanilla extract
1/4 cup butter, room temperature

Frosting:
1/2 cup butter
4 tbsp corn syrup
1 box confectioners sugar (sifted)
1 cup extra crunchy peanut butter
1 1/2 cups brown sugar
1/3 cup evaporated milk
1 tsp vanilla extract

Cake: Blend shortening until creamy, slowly add sugar. When well mixed, begin adding eggs one at a time. Mix well. Sift together flour, baking powder and set aside. Add to egg mixture 1 cup flour at a time, alternating with buttermilk, until all three cups of flour have been added. Add vanilla and salt. Mix only until combined. Do not over beat. Line round baking pans with waxed paper. Place 8-9 tbsp of batter in each pan. Will make approximately 5 layers. Bake at 400 degrees until toothpick inserted is clean. Let layers cool completely before icing.

Between Layers: Cream butter and cream cheese together well. Add confectioners sugar and continue beating until creamy. Add vanilla and peanut butter. Spread between cooled layers.

Frosting: Melt butter, brown sugar and corn syrup in boiler, bring to a boil. Remove from heat, add milk, confectioners sugar, vanilla, and peanut butter. Beat until creamy. Spread on top and sides of cake.