Easy Peanut Butter Cake Recipe: Fun & Festive!

Peanut

YIELD Makes 16 to 20 servings

INGREDIENTS

Peanut butter cookies 2 (8-inch) round cake layers 1 (14X10-inch) cake board, covered, or large platter 2 containers (16 ounces each) white frosting 1 flat-bottomed ice cream cone 2 gumdrops Red licorice whip

PREPARATION:

1. Trim tops and sides of cakes. Cut one cake layer in half.
2. Place round cake on prepared cake board. Place cake halves on either side of round cake to form ears as shown in photo.
3. Tint frosting pink.
4. Frost entire cake with pink frosting. Cut off top of ice cream cone with serrated knife. Frost cone with pink frosting; place on round cake to form trunk.
5. Decorate elephant with gumdrops, pieces of licorice and peanut butter cookies as desired.

This recipe appears in: Cakes