Yesterday, in an attempt to come up with something delicious for dessert, I decided I was going to make a cake from a cake mix box. (I know, not particularly exciting.) As I was looking at the back of the Betty Crocker box, I saw a little blurb about their website, talking about how they had other recipes there. So, I popped over there, not wanting a plain white cake.
I browsed and looked a peanut butter cake with chocolate icing caught my attention, but I knew I didn’t want a Reese’s Peanut Butter cake. (I’m not a huge chocolate fan, sorry.) But, I did like the idea of a peanut butter cake. And I knew that we had some marshmallow creme hiding in the pantry.
Ta da! A Fluffernutter cake was born!
The recipe couldn’t be simpler (or more delicious).
1 box of Betty Crocker white cake mix
1/3 c. oil
1 1/4 c. water
1 tsp. vanilla
3/4 c. Jif Whips peanut butter (This stuff is amazing!)
Follow the instructions like on the back of the box. I added the peanut butter and vanilla during the last thirty seconds of mixing. Bake it off per the instructions.
(1) 7 oz. container of Kraft Marshmallow Creme
8 oz. (or 2/3 of a container) of Country Crock Simply Delicious spread
2 tsp. vanilla
3 c. of powered sugar
Mix the first three ingredients, then slowly add the sugar (so it doesn’t get all over the place). My icing was a bit loose (which I wanted so that it cascaded over the sides of the cake — if you want the icing thicker, just add more powdered sugar.)