A boxed-mix gets a delicious boost from a stunning frosting and ganache.
Who can resist three layers of moist cake and a pristine coat of buttercream frosting?
But sometimes, you just don’t have time for all the bells and whistles.
Credit:Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Mary Clayton Carl Jones
That’s where boxed cake mix comes in.
In this recipe, the chocolate cake layers take a backseat to the real piece de resistance: thefrosting.
Our Test Kitchen called this salty-sweet peanut butter frosting “out of this world.”
Top it off with drips ofchocolate ganache.
Thaw overnight in the refrigerator if frozen before using.
The peanut butter frosting can also be made ahead.
The ganache can also be made in advance.
Bring to room temperature before serving.
Prepare devil’s food cake mix according to package directions.
Divide batter evenly between 2 (9-inch) round cake pans coated with baking spray.
Cool in pans 10 minutes.
Invert cakes onto wire racks; cool completely, about 45 minutes.
Reduce mixer speed to low; gradually add powdered sugar, vanilla extract, and 14cup of the cream.
Beat on medium-high speed until fluffy, about 3 minutes.
(You will have about 4 cups frosting.)
Chill until frosting has firmed and set, about 30 minutes.
Spread remaining frosting (about 1 cup) over sides of whole cake, smoothing as you go.
Stir in chocolate chips until mixture is smooth.
If needed, use the spoon to nudge the icing down the sides of the cake.
Smooth the top with an offset spatula, and sprinkle with peanuts.
