Cake
1 package angel food cake mix
8 oz. cream cheese (softened)
2/3 c. creamy peanut butter
1 tbs. milk
2 c. confectioner’s sugar
12 oz. frozen whipped topping (thawed)
Peanut Butter Frosting:
1 c. butter or margarine
1 c. creamy peanut butter (not reduced fat)
4 c. confectioner’s sugar
1/4 c. milk
2 tsp. vanilla
1 c. finely chopped peanuts
Prepare, bake, cool cake according to package directions. Slice the top 1/4 off the cake and set aside. Hollow out remaining cake to form a half inch shell.
In a large mixing bowl beat the cream cheese, milk, and peanut butter until smooth. Gradually beat in confectioner’s sugar. Fold in whipped topping. Spoon into cake shell and replace cake top.
To make frosting, cream ingredients together until smooth. Cover cake and sprinkle with peanuts.
Original:
