Peanut Butter Cake Balls

Ingredients:

Peanut Butter Cake (recipe follows)
Peanut Butter Frosting (recipe follows)
About 30 ounces candy melts

1.  Make peanut butter cake and let cool completely.

2.  Make peanut butter frosting and refrigerate until cool.

3.  In large bowl crumble cake into small pieces.  Add frosting.  Stir until completely mixed. (I use my hands.)  Make into balls and  refrigerate (several hours or overnight)  or freeze (couple hours) until cold and set up.

4.  Dip in melted candy melts.   Store in refrigerator.

Peanut Butter Cake:
from Stoof Family Favorites

2 cups sugar
2 eggs
3/4 cup shortening
1 tsp. vanilla
1/2 cup buttermilk
3/4 cup hot water
1 tsp. baking soda
1 cup peanut butter (smooth or crunchy)
2 cups flour
1 tsp. salt

1.  Cream sugar, eggs, shortening, and vanilla together.

2.  Put baking soda in hot water and stir to dissolve.  Add to sugar mixture.  Add buttermilk and peanut butter and mix well.

3.  Add flour and salt.  Mix well until smooth.

4.  Bake at 350℉ in a greased pan for 30-35 minutes for 13x9 inch pan or bake for 25 minutes in 2 (8 inch) round cake pans.  Or bake until center springs back when lightly touched or if toothpick inserted 1 inch from the center, comes out clean.  Cool pans on rack for 10 minutes and turn out onto rack to cool completely if using round pans.  Cool completely before frosting.

Peanut Butter Frosting:
from Allrecipes

1 cup peanut butter
1/2 cup butter, softened (1 stick)
4 cups powdered sugar
1/3 cup heavy cream or evaporated milk (I needed more)

1.  Cream peanut butter and butter together until light and fluffy.  Add powdered sugar.  Add enough cream to make frosting consistency.