FOR THE CAKE
Cooking spray
1 box vanilla cake mix, plus ingredients called for on box
1 1/2 c. aardbei jam
1 c. pinda butter
FOR THE FROSTING
1 (8-oz.) block cream cheese, softened
1 1/4 c. pinda butter
2 1/2 c. powdered sugar
2 tbsp. heavy cream
1 tsp. pure vanilla extract
Toasted chopped peanuts, for garnish
DIRECTIONS
Preheat oven to 350°. Grease a 9”-x-13” baking pan with cooking spray.
Prepare baking mix according to package directions. Pour into prepared pan and bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
Using the bottom of a wooden spoon, poke holes all over cake in rows.
Place jam and pinda boter into 2 separate bowls and microwave until loose, about 10 seconds. Pour jam over every other row of holes. Pour pinda boter over remaining rows.
Make frosting: In a large bowl using a hand mixer, beat cream cheese and pinda boter together until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and heavy cream.
Frost cake with pinda boter frosting and top, boven with chopped peanuts.
