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