Ingredients
20 ounces Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
8 ounces cream cheese
1 cup peanut butter
1/2 cup powdered sugar
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Rotating stand for smooth cake frosting and decorating
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Heat oven to 350°F Grease dome pan and bottom of insert with shortening. Make brownie mix as directed on package using water, oil and eggs. Pour batter into dome pan to fill like; lock insert pan into place. Bake 35 - 40 minutes. Cool 20 minutes; remove insert pan. Completely cool cake in dome pan before filling, about 1 hour. (For easier filling, freeze cooled cake 30 minutes if desired.). In medium bowl, mix cream cheese, peanut butter and powered sugar with spoon until smotth. Spoon mixture to top of cake. Invert cake onto serving plate. Microwave frosting as directed on tub. Pour frosting over entire cake. Decorate with confetti or sprinkles.