EASY PEANUT BUTTER & CHOCOLATE ECLAIR DESSERT
Make and share this Easy Peanut Butter & Chocolate Eclair Dessert recipe from Food.com.
Provided by Jennygal
Categories Dessert
Time 8h20m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 7
Steps:
- Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
- Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
- Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
- Refrigerate at least 8 hours. Store in fridge.
Nutrition Facts : Calories 231.5, Fat 10.6, SaturatedFat 5.3, Cholesterol 6.3, Sodium 225.7, Carbohydrate 32.3, Fiber 1.3, Sugar 18.6, Protein 3.5
CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
- Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
- Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
- For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
- Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
- Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.
CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING
Provided by Kelsey Nixon
Time 2h5m
Yield 24 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
- In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
- Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
- For the frosting:
- In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
- Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
- Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
- Sheet Cake Variations:
- Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
- Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
- Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
- Sheet Cake Variations, follows.
CHOCOLATE-PEANUT BUTTER FROSTING
When spread on yellow cake or cupcakes, dessert becomes reminiscent of Tasty Kake's Kandy Kakes:) Yummy! But for those who dote on rich and intensely flavored bites, spread this on peanut butter or chocolate cakes:)
Provided by JamesDeansGirl
Categories Dessert
Time 12m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
- Blend in the vanilla and add 3 Tbsp.
- of the milk until well blended.
- Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.
CHOCOLATE PEANUT BUTTER FROSTING
Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER CHOCOLATE LAYER CAKE
Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!
Provided by Miss Alison
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
- Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
- Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
- While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
- Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
- Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
- Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
- Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.
Nutrition Facts : Calories 1125.1 calories, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g
CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
PAULA DEEN'S CHOCOLATE ECLAIR CAKE
There are other similar recipes, but this one is simply spectacular! I think it's because I have added an extra layer of the "frosting" to the middle. As if it needed to be richer... This recipe is from Paula Deen and I have simply doubled the frosting and just added another layer within the cake. As with other Eclair Cakes, this one is better if it sits in the refrigerator for at least 12 hours. Hard to resist digging in any sooner!
Provided by golfergirlj
Categories Dessert
Time P1DT20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Butter bottom of a 13x9 pan. Line with whole graham crackers.
- Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
- Fold in whipped topping.
- Pour half the pudding mixture over crackers.
- Spread half of frosting over top. (see below how to make frosting).
- Place another layer of whole graham crackers on top on frosting layer.
- Pour remaining half of pudding mixture over top.
- Cover with another layer of whole graham crackers.
- Spread remaining half of frosting on top.
- For Frosting: Blend together sugar and cocoa.
- Add butter and milk, mixing well.
- Add corn syrup and vanilla and stir until creamy.
- Refrigerate cake for 24 hours before serving!
- Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.
CHOCOLATE-SOUR CREAM CAKE & CHOCOLATE PEANUT BUTTER FROSTING
This is the traditional birthday cake in my brother's house. I ALWAYS look forward to having it again. It is moist, rich and decadent! If you use chunky peanut butter in the Frosting, omit the chopped peanuts. PLEASE NOTE, this is a recipe that you really need to make BOTH the cake and the frosting to appreciate. It is the combination that makes it so good. If you are looking for JUST a chocolate cake recipe, you should try Recipe #2496, not this one. ;)
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 15-18 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 3 ingredients in a large bowl; mix well, and set aside.
- Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.
- Gradually stir hot mixture into flour mixture; stir well.
- Stir in eggs and sour cream; mix well.
- Pour into a greased and floured 13x9x2-inch baking pan.
- Bake at 350 F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
- Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly.
- Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.
- Frost cake with Chocolate-Peanut Butter Frosting.
Nutrition Facts : Calories 522.6, Fat 23.3, SaturatedFat 13.3, Cholesterol 78.2, Sodium 285.1, Carbohydrate 76.2, Fiber 1.2, Sugar 60.6, Protein 4.7
CHOCOLATE-FROSTED ECLAIRS
For an old-fashioned treat that two can even prepare together, try these pretty eclairs, created by our Test Kitchen. The tender pastry shells, thick and creamy vanilla filling and rich chocolate frosting make them special.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well until dough is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or larger tip, form dough into two 5-in. x 2-in. strips on a baking sheet coated with cooking spray. Bake at 400° for 30-35 minutes or until puffed and golden. Remove to a wire rack. Immediately cut a slit in eclairs to allow steam to escape. , Place pudding in a small bowl; set aside. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into pudding. Split eclairs; remove soft dough from inside. Fill with pudding mixture. , For frosting, place chocolate and butter in a microwave-safe bowl. Cover and microwave at 50% power for 30 seconds; stir. Microwave 15-20 seconds longer or until melted. Stir in confectioners' sugar and enough water to achieve a smooth consistency. Frost eclairs. Serve immediately.
Nutrition Facts :
EASY PEANUT BUTTER & CHOCOLATE ÉCLAIR DESSERT
Discover a delicious peanut butter-chocolate éclair dessert made with graham crackers. This Easy Peanut Butter-Chocolate Éclair Dessert is a unique dish.
Provided by My Food and Family
Categories Home
Time 8h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
- Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
- Refrigerate 8 hours.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SUPER-MOIST CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER FROSTING
Moist chocolate cake with mayonnaise as a secret ingredient. The peanut butter frosting is light and fluffy. Great cake for people that love the taste of chocolate and peanut butter.
Provided by Crafty Lady 13
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For cake, preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans, set aside. (If desired, prepare 13 x 9 pan or 24 cupcakes.).
- In a large bowl, with electric mixer on low speed, beat all cake ingredients 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
- Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
- For Frosting, in a small bowl, with electric mixer at low speed, beat marshmallow cream, creamy peanut butter and margarine until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting on completely cooled cake. (Frosting will be sticky.).
Nutrition Facts : Calories 498.8, Fat 25.1, SaturatedFat 4.8, Cholesterol 58.3, Sodium 636.8, Carbohydrate 66, Fiber 1.8, Sugar 40.2, Protein 7.3
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