Chocolate Fudge Peanut Butter Cake

Cake:

• 1 Pack White Wings Milk Chocolate Cake
• 2 (59g each) eggs
• 250ml sour cream
• 60g Meadowlea margarine spread or soft butter

Frosting:

• 80g (4 tbsp) butter
• ¼ cup (60ml) peanut butter
• 1 cup (130g) frosting sugar
• 1 tsp (5ml) milk

Glaze:

• 5 tsp (25ml) boiling water

1. Preheat oven to 160ºC conventional or 140ºC fan-forced. Grease a 6cm deep x 20cm round cake pan. Line the base with baking paper.
2. Place the cake mix, soft butter or margarine, eggs and sour cream into a medium mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 2 minutes, scraping down sides of bowl occasionally. Pour mixture into prepared pan.
3. Bake for 60 - 65 mins* or until a skewer inserted into the centre comes out clean. Stand 10 minutes in pan before turning onto a wire rack to cool. *Time may vary depending on oven.
4. Make peanut butter frosting: beat 80g (4 tbsp) butter until creamy, add ¼ cup (60ml) peanut butter and ½ cup (65g) of frosting sugar and beat until smooth. Add another ½ cup (65g) of frosting sugar and 1 tsp (5ml) milk and beat until combined and fluffy. Spread prepared frosting over cake.
5. To make glaze, combine frosting mix with 5 tsp (25ml) boiling water and stir until smooth. Drizzle over cake and serve