Low Sugar Peanut Butter Cake Food

BEST PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
• Grease a 9X3 inch round baking pan (I use Magic Line pans). Pour the batter into the pan.Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
• To Make the Frosting: In the meantime place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting.)Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.

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.