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.
CRUNCHY TOPPED CHOCOLATE CAKE
This cake perfectly caps off this dinner without anyone guessing it's lighter than most desserts. Broiling the topping of oats, coconut and nuts creates a crispy texture that nicely complements the tender cake.-Michelle Bishop, Peru, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a broiler-proof 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., For topping, combine brown sugar and oats in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in coconut and pecans; sprinkle over hot cake. Broil 4-6 in. from the heat for 1-2 minutes or until topping is bubbly. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER CRUMBLE BARS
A super simple dessert using a cake mix and peanut butter for a crust, topped with chocolate, coconut and nuts. Yummy!
Provided by MNLisaB
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 325*.
- Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl.
- Blend with an electric mixer on medium speed for about a minute.
- Scrape the sides of the bowl and mix again for about 30 more seconds,or until uniformly mixed; the mixture will be very thick.
- Transfer the mixture into an ungreased 13 X 9 cake pan, reserving 1 1/2 cups for the topping.
- Using your hands, press the crust evenly over the bottom of the pan so it reaches all sides.
- Set both the pan aside and the reserved topping.
- For the filling, stir the chocolate chips, condensed milk and 2 TBS butter in a pan on low heat and cook for about 5 minutes, until chocolate is melted and is well mixed, then remove from the heat.
- Stir in nuts, coconut and vanilla until well mixed.
- Pour the chocolate mixture evenly over the crust.
- Crumble the reserved topping over chocolate mixture in the pan.
- Place the pan in the middle of the preheated 325* oven for about 20-25 minutes, until lightly browned.
- Cool on wire rack for 30 minutes.
- Note- I used Darlene Summers' recipe#14062 for an excellent substitute for the sweetened condensed milk.
Nutrition Facts : Calories 382.1, Fat 24.3, SaturatedFat 10.4, Cholesterol 36.4, Sodium 254.9, Carbohydrate 38.5, Fiber 2.6, Sugar 27.5, Protein 7.1
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
PEANUT BUTTER CRUNCH CAKE
I had some peanut butter chips that I had to use up, so I made up this recipe. It was delicious. A must for peanut butter and chocolate lovers.
Provided by LizCl
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Blend on low speed, (about 30 seconds) cake mix, peanut butter and brown sugar until crumbly.
- Reserve 1/2 cup peanut butter mixture; set aside.
- To remaining peanut butter mixture add water, butter and eggs.
- Mix at low speed until moistened; beat 2 minutes on medium speed.
- Fold 1/4 cup peanut butter chips and 1/4 cup chocolate chips into batter.
- Pour into a greased and floured 9 X 13 inch baking pan.
- In a small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts.
- Sprinkle evenly over batter.
- Bake at 350 degrees for 40-45 minutes.
- Immediately sprinkle remaining peanut butter chips.
- Gently press into top of cake.
- Cool completely in pan on wire rack.
Nutrition Facts : Calories 429.9, Fat 25.4, SaturatedFat 8.6, Cholesterol 50.8, Sodium 376, Carbohydrate 44.9, Fiber 2.9, Sugar 29.5, Protein 9.5
PEANUT BUTTER CRUMB CAKES
These cute, individual cakes from Ana Colon of Wisconsin Rapids, Wisconsin burst with yummy peanut butter and chocolate flavor.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping., In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened., Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely.
Nutrition Facts : Calories 522 calories, Fat 25g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 3g fiber), Protein 11g protein.
PEANUT BUTTER CRUMB CAKE
Make and share this Peanut Butter Crumb Cake recipe from Food.com.
Provided by JamesDeansGirl
Categories Breads
Time 50m
Yield 16-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- MAKE THE CRUMBS: Mix together the brown sugar, flour, peanut butter, and melted butter until crumbly; set aside.
- MAKE THE CAKE BATTER: Cream together the peanut butter and butter until light and fluffy.
- Slowly beat in the brown sugar.
- Add the eggs, one at a time, beating until fluffy after each addition.
- Whisk together the flour, baking powder, baking soda, and salt; add alternately to the creamed mixture with the milk, blending well after each addition. (Do not overmix).
- Spread the batter evenly in a greased 13x9-inch baking pan; top with the crumbs.
- Bake at 375°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving.
- Dust with powdered sugar, if desired; or drizzle with a chocolate glaze.
Nutrition Facts : Calories 277.4, Fat 11.8, SaturatedFat 4.5, Cholesterol 40, Sodium 268.2, Carbohydrate 38.2, Fiber 1.2, Sugar 21.1, Protein 6.4
PEANUT BUTTER CRUNCH CAKE
Make and share this Peanut Butter Crunch Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Add cake mix, peanut butter, and brown sugar to a mixing bowl.
- Beat on low speed until crumbly.
- Set aside 1/2 cup crumb mixture.
- Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
- Beat on high speed for 2 minutes.
- Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
- Pour batter into a greased 13 x 9 inch baking dish.
- Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
- Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
- Cool completely.
Nutrition Facts : Calories 546.3, Fat 30.9, SaturatedFat 7.7, Cholesterol 47.5, Sodium 431.9, Carbohydrate 59.6, Fiber 3.4, Sugar 39.6, Protein 12.8
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- Microwave 1 cup of peanut butter and milk chocolate morsels and semi-sweet morsels in medium, uncovered, microwave-safe bowl on medium-high (70%) power for about 1 minute, then stir. The morsels may retain some of their original shape. If necessary, microwave at an additional 10 to 15-second intervals, stirring just until melted.
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