CHOCOLATE FLUFFER NUTTER CAKE
Made real easy starting with a devil's food cake mix and topped off with a marshmallow fluff peanut butter frosting. Decadent! Recipe from Woman's World magazine.
Provided by Marie
Categories Dessert
Time 50m
Yield 1 9" layer cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and coat 2 9" round cake pans with cooking spray.
- At medium speed of mixer, beat cake mix, water, eggs and oil until blended for 1 minute.
- Increase speed to medium-high and beat until light and fluffy for 2 minutes.
- Fold in 1 cup marshmallow fluff until almost completely incorporated.
- Some streaks of fluff will remain.
- Stir in chocolate chips and divide batter evenly between pans.
- Bake for 30 to 35 minutes or until cakes test done.
- Cool on rack for 10 minutes, then remove from pans and cool completely on rack.
- For frosting, with mixer at medium-high speed, beat butter and peanut butter until smooth and creamy, about 2 minutes.
- Add remaining marshmallow fluff and beat until blended.
- Frost between layers and top and sides of cooled cakes and swirl with back of spoon.
- Garnish with chocolate curls and peanuts, if desired.
Nutrition Facts : Calories 11056.3, Fat 637.9, SaturatedFat 224.2, Cholesterol 1046, Sodium 8641.6, Carbohydrate 1283.8, Fiber 46.8, Sugar 754.5, Protein 163
FLUFFERNUTTER FROSTING
This is a great recipe for chocolate cake. It's sticky and gooey and kids love it. Hope you like it.
Provided by Nell Majeran
Categories Dessert
Time 20m
Yield 1 double layer round cake, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Beat with electric mixer on medium speed the peanut butter, margarine and vanilla.
- Add the fluff and beat until completely incorporated.
- Add sugar and milk and beat until smooth.
- Frosts a round 2-layer cake or a 9" x 12" cake.
FLUFFER NUTTER SANDWICH
Make and share this Fluffer Nutter Sandwich recipe from Food.com.
Provided by Mark O.
Categories One Dish Meal
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread marsh mallow creme on to first slice of bread.
- Then spread peanut butter on second slice of bread.
- Then put both slices together, filling to filling.
- Eat!
- Then remember your childhood days.
CHOCOLATE SWISS ROLL
If you've made a Swiss roll cake before and worried about rolling the cake while it's warm and fragile, this easy chocolate Swiss roll recipe is for you.
Provided by Shilpa Uskokovic
Yield 12 servings
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 350°F. Line bottom of a 17x12" rimmed baking sheet with parchment paper (do not grease pan or parchment). Separate yolks from 4 large eggs, room temperature, over a medium bowl to catch egg whites. Place yolks in a large bowl and set aside.
- Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cream of tartar, and ½ cup (100 g) granulated sugar to egg whites and beat with an electric mixer until sugar is dissolved and egg whites are glossy and stiff peaks form, 8-10 minutes. (You can also beat on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment.)
- Add remaining ½ cup (100 g) granulated sugar to reserved egg yolks and whisk to combine, about 1 minute. Add ½ cup (32 g) unsweetened cocoa powder, preferably Dutch-process, ⅓ cup vegetable oil, 1 tsp. vanilla bean paste or extract, and ⅓ cup room-temperature water and whisk until cocoa is fully dissolved. Sift ½ cup (58 g) bleached cake flour and ½ tsp. baking powder over, then whisk vigorously to combine.
- Add one fourth of meringue to cocoa mixture and mix thoroughly (you can use either a whisk or rubber spatula). Add remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of mixing slightly less rather than more to keep the batter billowy).
- Scrape batter into prepared baking sheet and, using a small offset spatula, gently spread to edges of pan, smoothing surface. Bake cake until top springs back when lightly pressed, 18-20 minutes (cake may start to shrink from sides of pan). Let cake cool in pan, 30-40 minutes.
- Using an electric mixer on medium-high speed, beat 2 cups heavy cream, 3 Tbsp. granulated sugar, 2 Tbsp. instant vanilla pudding mix, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or extract in a large bowl until medium-firm peaks form, about 4 minutes. (Or, use a stand mixer fitted with the whisk attachment, about 1 minute.)
- Run a small offset spatula along edges of pan to release cake from sides. Place a wire rack (same size as cake and rimmed baking sheet) on top of cake and flip over to invert cake onto it; remove baking sheet. Carefully peel away parchment paper (start from a long edge where it might be embedded in the cake and pull gently to ensure you don't tear cake); discard. Place a clean sheet of parchment on top of cake and flip cake over so wire rack is now on top; remove wire rack.
- Dollop filling over surface of cake. Using spatula, smooth cream evenly over cake, working all the way to the edges. Starting from a short end and using parchment as a guide, roll up cake. Transfer cake, seam side down, to a platter and chill until filling is set, at least 30 minutes and up to 4 hours.
- Using a serrated knife, trim ¼"-½" off both ends of cake to create clean edges; discard (or consider them a snack!). Using a small fine-mesh sieve, dust top of Swiss roll with powdered sugar. Slice with serrated knife to serve. Do ahead: Cake (without powdered sugar) can be assembled 2 days ahead. Tightly wrap and keep chilled. Dust with powdered sugar just before serving.
CHOCOLATE FLUFFERNUTTER SANDWICHES
Created by our Test Kitchen, these fun sandwiches are sure to be greeted with smiles when they're served with sliced bananas and a glass of milk for a snack or even lunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Spread peanut butter on two slices of bread. Drizzle with chocolate syrup; spread with marshmallow creme. Top with remaining bread.
Nutrition Facts : Calories 454 calories, Fat 19g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 574mg sodium, Carbohydrate 60g carbohydrate (19g sugars, Fiber 4g fiber), Protein 14g protein.
CHOCOLATE CHIP FLUFFERNUTTER BLONDIES
Amazing blondie-cookie bar that tastes like a cross between a fluffernutter sandwich and a peanut butter blossom cookie! Hershey's® chocolate makes it taste like a peanut butter blossom cookie. Definitely underbake!
Provided by Marie Shedlowsky
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat butter, brown sugar, peanut butter, and white sugar together in a bowl until smooth and creamy. Add egg and egg yolk and mix gently. Gradually stir in flour, baking soda, and salt just until batter is mixed. Gently fold chocolate chips and marshmallows into batter. Spread batter into the prepared baking dish.
- Bake in the preheated oven until edges are lightly browned, 15 to 20 minutes. The center will set as it cools. Cool completely before slicing, about 30 minutes.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 51.2 g, Cholesterol 54.9 mg, Fat 24.6 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 12.5 g, Sodium 305.8 mg, Sugar 34.9 g
FLUFFERNUTTER CAKE
How can you not love the combo of peanut butter and marshmallow cream, yum. I saw this site linked from my fav blog Slashfood http://einphilly.blogspot.com/2007/08/fluffernutter-cake.html See note on filling
Provided by Priceless1
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Note: For the filling, I simply used a few heaping tablespoons of marshmallow fluff and sprinkled it with 1/3 cup of peanut butter chips. If I were to make this cake again, I would add powdered sugar to the marshmallow to increase it's viscosity. Without the addition of sugar, the marshmallow will leak out from between the cake layers and from the peanut butter frosting.
- Cake:In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate, beginning and ending with flour mixture.
- Pour the batter into two greased and floured 9 inch round cake pans and smooth top with spatula. Bake cakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
- Cool in pan on rack for 5 minutes, then turn out onto a rack and let cool completely.
- Frosting: In an electric mixer cream together the butter and peanut butter until smooth and fully incorporated. Add the powdered sugar a cup at a time and use milk to adjust the consistency to your liking.
- Put cream in the center.
- Frost the cake liberally and sprinkle the top with additional peanut butter chips.
Nutrition Facts : Calories 8547.8, Fat 463.3, SaturatedFat 236, Cholesterol 884, Sodium 5223, Carbohydrate 1033.1, Fiber 22.2, Sugar 795.8, Protein 122.5
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