Chocolate Peanut Butter Gooey Cake Food

CHOCOLATE PEANUT BUTTER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
• Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
• For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
• To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

GOOEY CHOCOLATE-PEANUT BUTTER CAKE

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.
• In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.
• Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.

CHOCOLATE PEANUT BUTTER GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 °F. Spray a 13×9 inch baking pan with nonstick spray.
• Add the cake mix, 1 egg and 1 stick melted butter to a large bowl and beat with an electric hand held mixer until combined. Scrape the mixture into the prepared baking pan and pat down evenly.
• Place the cream cheese in a large bowl and beat well until smooth. Beat in the 3 eggs, one at a time. Add the peanut butter, vanilla and stick of butter. Add the powdered sugar in last and beat until well mixed.
• Evenly spread the mixture over the cake batter using a rubber spatula. Bake for 40-50 minutes. The center of the cake should still be slightly gooey when finished baking.

CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees, 325 degrees if using a glass pan.
• Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
• Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
• Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
• Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
• Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

WARM PEANUT BUTTER-CHOCOLATE CAKE

Steps:

• Heat oven to 350ºF.
• Beat cake mix, butter and 2 eggs with mixer until blended; spread onto bottom of 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese, peanut butter and remaining eggs in separate large bowl with mixer until blended. Gradually beat in sugar; pour over batter in pan.
• Bake 30 min. or until edges are firm. Cool slightly.

CHOCOLATE PEANUT BUTTER GOOEY CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 inch pan.
• For crust, mix cake mix, egg, and 1 stick of melted butter with a large spoon and pat into the bottom and up the sides of pan.
• For filling mix cream cheese, peanut butter, and eggs together with mixer until smooth, scraping down the sides.
• Add powdered sugar and vanilla.
• Mix until smooth.
• Slowly add melted butter to filling and mix until smooth.
• Pour the filling over the crust and bake 25 - 30 minutes.
• Check after 25 minutes.
• When it is done, the edges will pull away from the sides of pan and the filling will have browned, but middle should be very gooey. It will still jiggle.

PEANUT BUTTER CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees and lightly grease a 13x9-inch baking dish.
• For the cake: Combine all the ingredients and mix well with a mixer; press the mixture into the bottom of the prepared baking dish.
• For the filling: In a large bowl, beat the cream cheese and peanut butter until smooth; add the eggs, vanilla, and butter. Beat together. Add the powdered sugar and mix well.
• Pour peanut butter mixture over the cake mixture and bake for 40 to 50 minutes, Do not overbake, the center will be a little gooey but will set up as it cools.
• Serve with whipped cream or ice cream.

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.

GOOEY PEANUT BUTTER-CHOCOLATE CAKE

Steps:

• In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker., In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir)., Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.

MAKEOVER GOOEY CHOCOLATE PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the cake mix, egg, oil and applesauce on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and peanut butter until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar; mix well. Pour over crust., Bake at 350° for 40-45 minutes or until edges are golden brown. Cool on a wire rack for 20 minutes before cutting. Refrigerate leftovers.

PEANUT BUTTER GOOEY CAKE

Steps:

• Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
• To make cake: combine all the ingredients and mix well with an electric mixer; PAT the mixture into the bottom of the lightly greased baking pan.
• Prepare filling; In a large bowl, beat the cream cheese and peanut butter until smooth; add eggs, vanilla, and butter and beat together; add powdered sugar and mix well.
• Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes; MAKE SURE NOT TO OVERBAKE, the center will be a little GOOEY.
• Serve with whipped cream or ice cream, ENJOY.

CHOCOLATE CHIP GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
• Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
• Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares.
• *Variations: Pumpkin Gooey: For the cake part, use a spice cake mix or a basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.
• Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

CHOCOLATE PEANUT BUTTER GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
• To make the filling: In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
• Serve with fresh whipped cream.