BROILER ICING
This is a caramel nut coconut icing that you toast under the broiler. Excellent on oatmeal cake!
Provided by CLLWC
Categories Desserts Frostings and Icings
Time 15m
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
- Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 11 g, Cholesterol 8.5 mg, Fat 5.3 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 2.7 g, Sodium 26 mg, Sugar 10.1 g
CAKE WITH PEANUT BUTTER BROILED TOPPING
Spice cake or yellow cake works nice! Chocolate cakes - devine! You decide what flavor of cake you would love with this delicious topping
Provided by Catherine Thompson Floyd
Categories Cakes
Time 1h
Number Of Ingredients 7
Steps:
- 1. Mix cake according to package directions and pour into 9 x 13 inch pan. Bake accordingly. While cake is still warm, frost with topping.
- 2. Almost when cake is done baking, mix the butter, sugar, milk and peanut butter till blended thoroughly. Stir in peanuts.
- 3. Spread topping on warm cake evenly. Set oven to broil and place cae 5 inches from heat. Broil for about 3 minutes or until topping bubbles and is slightly browned. Be careful and this will burn quickly!
HOT MILK SPONGE CAKE WITH BROILED TOPPING
I don't remember where I got this from, but have been making it for years. It's easy and quick, and can bake while you are having supper. The recipe for the cake portion is already listed on Zaar Recipe #58603, however this one has the topping. It is also very delicious plain.
Provided by Diana 2
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*. Grease a 9 x 9 baking dish.
- In a small bowl, beat eggs for 4 minutes.
- Slowly add sugar. Beat 4 minutes.
- Add vanilla and mix thoroughly.
- In a separate bowl combine dry ingredients.
- Add to the egg mixture and mix just until blended.
- Heat milk and butter just until milk starts to foam.
- Add to batter and mix well.
- Bake for 25 minutes at 350*. Frost while warm.
- Topping:.
- Cream butter and sugar.
- Add coconut and mix well.
- Spread on cake while warm.
- Broil for 4 - 5 minutes, or until golden brown.
- You MUST keep an eye on this as it will burn very easily.
PEANUT BUTTER CAKE WITH CRUMB TOPPING-AWARD WINNING
This recipe won a state food recipe contest and was printed in a best cake recipes in 1992. It is very good, easy to make and the crumb topping is much better than frosting.
Provided by Dixie from Kansas
Categories Dessert
Time 35m
Yield 1 9x13 cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- spray 13x9 baking pan.
- beat together butter, peanut butter and honey in large bowl until well blended.
- blend in eggs and vanilla.
- sift together dry ingredents add to peanut butter mixture alternating with buttermilk beating well with each addition.
- pour into prepared pan.
- combine topping ingredents and crumble over cake batter.
- bake 25-30 minutes or until a toothpick inserted into center come out clean.
- serve warm or room temperature.
Nutrition Facts : Calories 355.6, Fat 17.9, SaturatedFat 7.5, Cholesterol 39, Sodium 313.5, Carbohydrate 45.7, Fiber 2.1, Sugar 30.3, Protein 7.5
BROILED ON PEANUT BUTTER TOPPING FOR CAKES & BROWNIES
This quick, easy topping will go over big with all the peanut butter lovers in your family. It's perfect on all flavors of cake but it's especially good on chocolate cake, cupcakes and brownies. This makes enough to top one 9" round or square cake or 12 cupcakes. It doubles nicely for a 13x9 cake. This can also be used as a filling between layers with or without the broiling step. It's a hit no matter what you do with it.
Provided by Realtor by day
Categories Dessert
Time 9m
Yield 1 1/2 cup
Number Of Ingredients 4
Steps:
- Mix ingredients.
- Spread on cake.
- Broil 2-4 minutes until topping begins to bubble and starts to brown.
- Watch carefully to avoid burning.
BROILED PEANUT BUTTER CRUNCH CAKE
Make and share this Broiled Peanut Butter Crunch Cake recipe from Food.com.
Provided by Motley Oklahoman
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- For cake:.
- Preheat oven to 350°F Spray a 13 × 9-inch pan with Baker's Joy.
- Place the cake mix, water, 1/3 cup peanut butter, oil, and eggs in a large bowl and beat with an electric mixer on low until incorporated. Scrape down bowl, then beat mixture on medium for 2 minutes longer. Pour batter into prepared cake pan. Shake pan to smooth out evenly.
- Bake cake for 32 to 37 minutes. Transfer to wire rack to cool while assembling topping.
- Topping:.
- Place the brown sugar, cream, ¼ cup of peanut butter, and butter in a medium mixing bowl. Beat on low until just combined, 30 seconds. Spread topping over the hot cake, spread peanuts over top.
- Move the oven rack to the second position from the top and preheat the broiler to medium.
- Place the cake under the broiler until the topping is bubbly and browned, 45 seconds to 1 minute. Do not let it overcook. Let cake rest for ten minutes, then slice and serve.
Nutrition Facts : Calories 405, Fat 25.2, SaturatedFat 6, Cholesterol 48.2, Sodium 415.7, Carbohydrate 39.4, Fiber 2.1, Sugar 24.4, Protein 8.4
COCA COLA CAKE WITH BROILED PEANUT BUTTER FROSTING
This cake is moist and delicious. It's okay to substitute another cola such as Pepsi for the coke, but under no circumstances should diet versions of the drink be used.
Provided by MarieRynr
Categories Dessert
Time 55m
Yield 1 sheet cake
Number Of Ingredients 15
Steps:
- To make the cake: preheat the oven to 350*F Grease and flour a 9 X 13 X 10 inch sheet cake pan.
- Combine the flour and sugar in a large bowl.
- In a separate bowl, combine the butter, cocoa and Coke, and pour over the flour and sugar mixture.
- Stir until well blended.
- Add the buttermilk, eggs, baking soda and vanilla.
- Mix well.
- Stir in the marshmallows.
- Pour into the prepared pan, and bake for 40 minutes.
- Remove the cake from the oven and frost while still barely warm.
- To make the frosting: in a bowl cream the butter, sugar and peanut butter.
- Beat in the milk.
- Fold in the peanuts.
- Spread over the cake.
- Place the frosted cake under the broiler about 4 inches from the heat source.
- Broil just a few seconds, or until topping starts to bubble.
- WATCH COMSTANTLY, being careful not to scorch the frosting.
- Let cool at least 30 minutes before serving.
BROWNIES WITH BROILED PEANUT BUTTER TOPPING
Here is something a little different-a broiled peanut butter topping a a cake-like brownie. This recipe came from "Brownies to Die For" cookbook
Provided by beckerd
Categories Bar Cookie
Time 40m
Yield 9 brownies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Lightly grease an 8" square pan.
- For the brownie base: Combine the butter and chocolate in a large saucepan over low heat, stirring until mixture is melted and smooth.
- Remove saucepan from heat.
- Beat in sugar and vanilla using a hand mixer.
- Add eggs;beat well.
- Stir in flour, mixing until batter is smooth.
- Gently stir in chips.
- Spread into prepared pan.
- Bake for 25 minutes or until a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached.
- Cool pan slightly on a wire rack.
- For the broiled topping: Heat broiler.
- Combine all the ingredients in a small bowl, blending well.
- Spread atop warm brownie base.
- Broil 4-6" from heat until bubbly and light golden brown.
- This only takes a minute or two.
- Mixture burns easily, so don't get distracted-watch carefully!
- Serve warm or cool.
- Cut into squares.
Nutrition Facts : Calories 447.1, Fat 27.8, SaturatedFat 12, Cholesterol 72.3, Sodium 138.6, Carbohydrate 47.8, Fiber 3.8, Sugar 36, Protein 8.9
PEANUT BUTTER CAKE
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
- Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
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