Fluffernutter Cake Food

FLUFFERNUTTER CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×2 inch cake pan (or 9-inch springform pan) with nonstick spray. Set aside.
• Using a handheld or stand mixer, beat the butter and brown sugar together on medium speed in a large bowl until creamed. About 2-3 minutes. Add eggs, one at a time, and beat until combined. Scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract, beating for about 2 full minutes. Set aside.
• In a medium sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Batter will be thick. Add the buttermilk and mix until just combined, do not overmix.
• Spoon the batter into the prepared cake pan. Bake for 20 minutes. Remove from the oven and loosely cover with aluminum foil. Bake for an additional 12-13 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan on a wire rack.
• * In a medium sized bowl, beat the cream cheese on medium-high speed until smooth and creamy. Turn off the mixer, add the marshmallow creme and beat on low speed for 1 minute. Slowly add the powdered sugar and vanilla extract and beat for 1 minute. Add the salt and continue to beat. Add more powdered sugar if you'd like the frosting to be thicker. Add more salt to cut that extra sweetness.
• Remove the cake from the pan by inverting it onto a large plate or cake stand. Frost the cake as desired. There will be leftover frosting depending how much frosting you use. Decorate with chopped Reese's Cups. Cake stays fresh (covered) at room temperature or in the refrigerator for 4 days. Frost immediately before serving.

FLUFFERNUTTER CAKE

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.

CHOCOLATE FLUFFER NUTTER CAKE

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.

THE FLUFFERNUTTER SANDWICH

Steps:

• Lightly whisk the eggs in a bowl then stir in the milk.
• Place the bread slices, one at a time, into the bowl letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
• Over medium-low heat, heat a frying pan and add the butter. Transfer the bread slices to the pan and cook until golden, turn the slices over and brown on the other side.
• Remove from the pan and spread one slice with the fluff and spread the other with the peanut butter.
• Place the slices together and serve.