Death By Peanut Butter Cake Food

PARTY-TRICK PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish and line the bottom with parchment.
• In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients and stir to combine. Pour into the baking dish.
• Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.
• Cool in the pan for 10 minutes. Remove to a rack to cool completely, or serve while it's still warm. Serve plain or with desired toppings.

DEATH BY PEANUT BUTTER CAKE

Steps:

• Preheat oven to 325 degrees. Grease & flour two 9-inch round cake pans.
• 1. Cream together peanut butter and butter until fluffy. Add 1 egg at a time beating after each egg. Add ½ of the cake mix and ½ of the water mix well then add other ½ of cake mix and other ½ of water mix until just combined. ( don't over beat).
• 2. Bake for about 25 to 30 minutes or until cake springs back when touched. Cool cakes on wire rack. Frost (recipe below) when cool.
• Death By Peanut Butter Frosting:.
• ½ cup real butter (softened).
• 1 tab. Crisco shorting.
• 4 oz cream cheese (softened).
• ¾ cup creamy peanut butter (Jif).
• 2 tea. Real vanilla extract.
• 2 cups confectioners' sugar (I sift for smother results).
• In a large deep bowl, beat butter Crisco and cream cheese until light & fluffy add peanut butter and vanilla beat on high speed until fluffy. On low speed, beat in ½ of confectioner's sugar until mixed then beat in other ½ Frost cake
• I top with a chopped Reases Peanut Butter Sticks & Planters Peanuts.

DEATH BY CHOCOLATE PEANUT BUTTER DUMP CAKE

Steps:

• In a medium bowl, combine the cake mix, pudding mix, cocoa powder, and milk.
• Once combined, fold in the chocolate chips and Reese cups.
• Spread batter into a greased 9 x 13 baking pan. *Batter is thick.
• Bake in a preheated oven, 350, for about 35 minutes.
• Remove and serve!!

CHOCOLATE PEANUT BUTTER CAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
• Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
• Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
• Cut the cake into squares and refrigerate until ready to serve.

CHOCOLATE-PEANUT BUTTER DUMP CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine pudding mix and milk until blended. Stir in cake mix (batter will be thick). Fold in peanut butter cups, peanut butter chips and chocolate chips. Spread into prepared pan. Sprinkle with peanuts., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.

DEATH BY CHOCOLATE CAKE AKA CHOCOLATE HEAVEN CAKE

Steps:

• Prepare cake by the directions on the box and add dry pudding mix, then add morsels and nuts mix well with electric mixer.
• Bake as directed in 2- 8 inch round cake pans sprayed with Pam and lightly floured.
• When cakes have cooled, spread icing on first layer and sprinkle with additional morsels and nuts.
• Add second layer and repeat the process icing the sides of the cake as well.
• Enjoy this Chocolate Heaven!

PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING

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 the flour, baking powder, salt and baking soda together 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.
• Evenly divide the batter among 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 buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
• Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
• To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.

JIF'S PEANUT BUTTER CAKE

Steps:

• Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
• Turn off heat.
• Cool.
• Add remaining ingredients.
• Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
• Bake at 400 degrees for 20 to 25 minutes.
• Cool and frost.
• Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
• Add vanilla and powdered sugar.
• Stir until smooth.
• Frost cake.
• Sprinkle with chopped peanuts.

LOW SUGAR PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350°F.
• Spray 13x9-inch cake pan with non-stick cooking spray.
• Sift together dry ingredients onto a large sheet of tin foil.
• In a large bowl, add peanut butter, eggs, milk , and vanilla Mix on medium speed until blended.
• Gradually add flour mixture to the peanut butter mixture and mix at medium speed until both mixtures are thoroughly combined, about 2 to 3 minutes.
• Add chocolate chips and mix by hand.
• Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
• Set on wire rack to cool.
• Using the handle of a large wooden spoon, poke 25-30 "pudding holes" into cake.
• While cake continues to cool, start on topping.
• For topping, heat 2 cups skim milk over medium heat until just hot, about 10 minutes-DO NOT ALLOW TO BOIL.
• Add pudding mix to milk and stir constantly with a wire whisk until pudding begins to boil.
• Remove from heat and let sit for 5 minutes, stirring twice.
• Very slowly and gradually pour pudding over the cake making sure that pudding sinks into the "pudding holes.".
• To prevent "skin" from forming on top of the pudding, immediately put plastic wrap over cake, placing it directly on the pudding (it will peel off fine without disturbing the pudding later).
• Chill one hour before serving.
• *Note-For thicker topping, use two 1.3 oz boxes of pudding and 4 cups of skim milk. Follow same instructions for preparing topping above.

PEANUT BUTTER CHEESECAKE

Steps:

• Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
• Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
• Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
• To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
• To defrost, thaw in the fridge overnight.
• To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

PEANUT BUTTER CAKE

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.