Microwave Chocolate Cake With Peanut Butter Cream Food

MICROWAVE CHOCOLATE CAKE

Steps:

• In a bowl, combine the first five ingredients. Stir in water, oil, vinegar and vanilla until well blended. Pour into an ungreased 8-in. square microwave-safe dish. , Microwave on high for 3-5 minutes, turning the dish every minute, or until a toothpick inserted in the center comes out clean. , In a 1-qt. microwave-safe bowl, combine sugar, cornstarch and cocoa. Stir in water and salt. Microwave 30 seconds more. Stir in butter and vanilla. Serve with warm cake.

PEANUT BUTTER CAKE (MICROWAVE)

Steps:

• Cream butter and peanut butter; gradually add sugar, beating until light and fluffy.
• Stir in vanilla.
• Add the eggs, one at a time,.
• beating well after each.
• Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper.
• Spoon batter into pans.
• Cut through batter with a knife to remove the air bubbles.
• Place 1 pan in microwave oven or an inverted saucer.
• Microwave at MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time.
• Microwave at HIGH for 2 to 3 minutes or until top is almost dry.
• Remove from oven and place on a sheet of aluminum foil.
• Cool in pan 10 minutes; remove from pan, and cool on a wire rack.
• Repeat with remaining layer.
• Spread Chocolate Frosting between layers and on top and sides of.
• cake.
• Sprinkle peanuts over top.
• Yield: one 2-layer cake.
• CHOCOLATE FROSTING: Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes.
• Stir in remaining ingredients; let stand 10 minutes.
• Beat with a wooden spoon until of spreading constistency.