blueberry peanut butter custard layer cake

How To Make blueberry peanut butter custard layer cake

• Step 1
  Preheat oven to 350 degrees F.
• Step 2
  Coat two 9 round cake pans with cooking spray. Add sliced peanut butter cups to both cake pans.
• Step 3
  In a large bowl, combine cake mix, water, vegetable oil, eggs, and peanut butter powder. Whisk together for 3 minutes.
• Step 4
  Pour into prepared cake pans. Add 1 cup of blueberries and push in with a spoon.
• Step 5
  Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely for 15 minutes.
• Step 6
  For the filling, in a small saucepan, add heavy cream, milk, margarine, malted milk powder, and sea salt. Bring to a boil, stirring occasionally.
• Step 7
  In a small bowl, whisk water and corn starch until smooth. Then whisk in egg yolks. Pour into heavy cream mixture over medium heat and whisk until thickened for 5 minutes.
• Step 8
  Remove from heat. Stir in crunchy peanut butter.
• Step 9
  For the frosting, in a medium bowl, combine whipped topping, cane syrup, and creamy peanut butter; mix well for 2 minutes until blended and smooth.
• Step 10
  Place one layer of cake on the serving plate. Spread the peanut butter custard onto the cake. Add 1/2 cup blueberries and peanut butter chips.
• Step 11
  Place a second cake on top. Spread the frosting on the sides and top of the cake. Add the remaining blueberries on top.
• Step 12
  Refrigerate for 15 minutes before serving.
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