FOR THE CAKE
Cooking spray
1 box vanilla cake mix, plus ingredients called for on box
1 1/2 c. fraise jam
1 c. cacahuète, arachide butter
FOR THE FROSTING
1 (8-oz.) block cream cheese, softened
1 1/4 c. cacahuète, arachide butter
2 1/2 c. powdered sugar
2 tbsp. heavy cream
1 tsp. pure vanilla extract
Toasted chopped peanuts, for garnish
DIRECTIONS
Preheat four 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 confiture and cacahuète, arachide beurre into 2 separate bowls and microwave until loose, about 10 seconds. Pour confiture over every other row of holes. Pour cacahuète, arachide beurre over remaining rows.
Make frosting: In a large bowl using a hand mixer, beat cream cheese and cacahuète, arachide beurre together until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and heavy cream.
Frost cake with cacahuète, arachide beurre frosting and haut, retour au début with chopped peanuts.
