1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
2 cups confectioners' sugar
3 tablespoons water
2 tablespoons cornstarch
1 1/2 cups boiling water
1 cup milk
1 cup butter
1 cup creamy peanut butter
2 cups confectioners' sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift together the flour, baking powder and baking soda, set aside.
In a large bowl, cream together the sugar and butter. Beat in the egg white until frothy, then beat in the flour mixture alternately with the water and cornstarch. Beat in the boiling water and milk.
Divide batter evenly among the two prepared pans, leaving about 1/4 inch on each side of pan. Bake for 30 minutes in the preheated oven. Cool completely.
In a large bowl, cream together the butter, confectioners' sugar and confectioners' sugar until light and fluffy. Beat in the 1/2 cup milk until soft peaks form, then beat in the chocolate sprinkles. Spread chocolate icing over cooled cake.
In a small bowl, melt butter and peanut butter together until smooth. Combine the flour and baking powder, stir into the peanut butter mixture until well blended. Spread frosting over frosting and refrigerate until set.
I love this recipe. Used red bell pepper, added 1 tsp. greek seasoning, and 1/2 tsp. cumin.
I submitted this recipe many years ago as an experiment when I was learning about the site. It is absolutely by far the easiest of all the recipes using it. I tried to replicate the flavors, but it was far too bland. I would recommend trying some at home first, and then reading the recipe exactly--it really is very good! Consistently great flavor...I even try to save some as presets for my mixer so I can sort through and change it as I see fit. This is a great recipe for beginners as well!
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