Chocolate Coconut Cake Pan Cake With Peanut Butter Swirl Food

SWIRLED PEANUT BUTTER CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13x9-in. baking pan., In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips. , Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.

PEANUT BUTTER LOVERS SWIRL CAKES

Steps:

• Heat oven to 350°F. Grease two 8x4-inch loaf pans with shortening; sprinkle with flour. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
• Remove 1/2 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
• Spread half of the peanut butter batter evenly in loaf pans (one-fourth of batter in each pan). Spoon chocolate fudge batter onto center of peanut butter batter in pans. Spoon and spread remaining peanut butter batter evenly over pans. Swirl with knife in circular motion.
• Bake 50 to 55 minutes or until toothpick inserted in center of each loaf comes out clean. Cool 10 minutes in pans. Carefully turn pans upside down onto cooling rack to remove cakes. Cool 1 hour.
• In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Divide glaze between 2 small bowls. In 1 bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.

PEANUT BUTTER SWIRL CHOCOLATE CAKE

Steps:

• 1. Grease and flour an 8-inch square baking pan. Heat oven to 350° degree F.
• 2. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.
• 3. Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely.
• 4. Frosting: Heat water, butter, and chocolate, stirring until chocolate and butter are melted and mixture is smooth. Add vanilla, blending well. Sift 2 cups of the confectioners' sugar; stir the mixture and beat to spreading consistency, adding more sifted confectioners as needed.

CHOCOLATE-COCONUT CAKE PAN CAKE WITH PEANUT BUTTER SWIRL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.
• Spread coconut flakes onto a baking sheet and bake until golden and toasted, 7 to 8 minutes. Set aside to cool. Keep oven on.
• Combine flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment. Start mixing on low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in coconut flakes. Pour batter into the prepared cake pan.
• Warm peanut butter in the microwave for 30 seconds. Whip by hand until very smooth. Return to the microwave for another 30 seconds if necessary. Drop 5 "globs" of peanut butter on the batter. Swirl across the top using a spoon or knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL

Steps:

• Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
• Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).
• Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.

PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 8x8 inch pan.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in vanilla.
• Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pan.
• Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool in pan.

PEANUT BUTTER-CHOCOLATE-COCONUT LAYER CAKE

Steps:

• For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift together the flour, baking powder, salt and baking soda onto a piece of parchment or into a large bowl.
• Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Divide the batter evenly between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
• For the filling: Spread the coconut out on a baking sheet, and bake at 350 degrees F until golden and toasted, about 8 minutes.
• Put the chocolate and butter in a medium bowl, microwave for 1 minute, stir until smooth and pour into a large bowl. Add the cocoa powder, vanilla and salt, and mix with an electric mixer on low speed until combined. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the mixer speed to medium-high, and mix until smooth. (If not being used immediately, the filling can be refrigerated in an airtight container for up to 3 days; let it come to room temperature and mix on medium-high until smooth.)
• To assemble: Slice each cake in half, for a total of 4 rounds. Spread the peanut butter on 3 of the rounds, dividing evenly. Sprinkle 2 tablespoons of toasted coconut on each of the 3 rounds. Put 1 round, peanut butter-and-coconut-side up, on a cake stand or serving platter, and spread about 1/2 cup of the chocolate filling on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of cake and filling. Place the last cake round (without the peanut butter and coconut) on top.
• For the frosting: Put the remaining 1 1/2 cups of the filling in a large bowl, add the cream and beat with an electric mixer on medium-high speed until medium peaks form. Frost the cake and sprinkle the top with the remaining toasted coconut. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Serve chilled or at room temperature.

CHOCO-PEANUT BUTTER SWIRL CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray Fluted pan with vegetable oil.
• For cake,Place cake mix in a large bowl.
• Then in a small bowl whisk water, peanut butter and eggs until well blended.
• Stir in peanut butter into cake mix.
• Mix 2 minutes till well blended.
• Pour half of the batter into prepared pan.
• Melt chocolate stir into remaining batter.
• Drop batter by spoonfuls onto batter in pan and swirl into first batter.
• Bake 50-55 minutes or until cake is done.
• Cool for 15 minutes.
• Invert onto a cake dish.
• Cool 30 minutes.
• Glaze- Blend peanut butter and 2 tablespoons milk until smooth Add powdered sugar and mix till smooth.
• Drizzle over cake.
• Sprinkle with nuts.