I have a DH classic white cake mix. Can I add something to it to make a peanut butter flavor?

How does a peanut butter cake with caramel filling and white chocolate frosting sound????

I have added a 1/2 cup of craemy peanut butter to the batter before. It was good. But I used a yellow DH mix and did a chocolate frosting.(Had a taste for a reese's cup I guess!) I

I meant to say creamy! (I can't type!)

HI ALL!

THAT SOUNDS REALLY GOOD. SORRY THAT I AM NO HELP IN THE MAKING PROCESS, IT SOUNDS LIKE YOU ARE ON THE RIGHT TRACK THOUGH. LET US KNOW HOW YOU MAKE OUT.

LOOKING FORWARD TO SEEING THE RECIPIE.

DAWN

Thanks! I found a recipe on here to use. It tastes good, with a soft flavor (not strong). The only problem was that it was very airy, so it didn't want to torte well without breaking.

Recipe:
http://www.cakecentral.com/cake_recipe-1350-48-Peanut-Butter-Cake-II.html

I used the condensed milk caramel, boiled 4 hours for perfect consistency. Would not recommend fat free for this, as it tasted a little tinny. Whole would be richer, I think. Overall, the boiled condensed milk tasted pretty good.

White chocolate frrosting, made two ways to try two methods of adding white chocolate flavor. First, used regular (crisco) bc recipe with a pkg of white chocolate pudding (dry) mixed in. This was used for the dam to hold the caramel in and to crumb coat. The second batch, since it did take two to keep the caramel in and frost as well, I used 10 oz melted white chocolate chips mixed into the (crisco) bc recipe. Both worked well, and I recommend the pudding method as it is cheaper and easier.

Using the scraps from leveling to taste test, this is an awesome cake, tastes like a candybar. Made with white chocolate since my fiance does not like milk chocolate, but I think milk chocolate would be great also.

If anyone else makes this, please let me know how it turns out! Thanks to all who answered my recipe questions the last few days. This is a combination of three new recipes, all learned here!