PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING
This recipe is for the peanut butter-obsessed. The cake itself is substantial but also tender. Be sure you don't skip the last 2 minutes of beating incorporating air into the butter-sugar-egg mixture makes the batter light. Spread a few tablespoons of raspberry jam on each cake layer along with the peanut butter for an easy PB&J upgrade!
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 12 to 14 servings
Number Of Ingredients 18
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.
PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
- Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
- Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
PEANUT BUTTER CAKE
Make and share this Peanut Butter Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Place butter, peanut butter and sugar in the bowl of your food processor.
- Using steel blade, process till smooth.
- While machine is running, add eggs one at a time; then add buttermilk.
- Add dry ingredients which have been sifted together.
- Pulse until combined.
- Add vanilla and pulse once.
- Pour into greased and floured 9x13x2-inch pan; bake 45 minutes.
- Frosting: Place butter, peanut butter, sugar and vanilla in bowl of food processor; process until well blended.
- Add Juice a small amount at a time and process till of a spreading consistency.
- Frost COOLED cake.
Nutrition Facts : Calories 333.9, Fat 16.6, SaturatedFat 7.5, Cholesterol 53.2, Sodium 265.6, Carbohydrate 42.3, Fiber 1.1, Sugar 31.1, Protein 6
PEANUT BUTTER CAKE
Wonderfully delicious peanut butter cake best with chocolate frosting, If you make with Reese's Peanut Butter and a milk chocolate frosting, it's very much like a Reese's Peanut Butter Cup. This recipe makes a smaller 8x8 cake. If you make a triple batch it is enough for one layer in a 12" cake pan with a dozen cupcakes. I also recommend that you use a creamy peanut butter simply because if there is some left over the nuts well get "soggy" in the cake.
Provided by Vyrianna
Categories Dessert
Time 55m
Yield 1 8x8 cake, 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 8x8 inch pan.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla.
- Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan.
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in pan.
Nutrition Facts : Calories 2879, Fat 145.2, SaturatedFat 59.4, Cholesterol 733.3, Sodium 2398.6, Carbohydrate 343.4, Fiber 11.1, Sugar 226.8, Protein 68
PARTY-TRICK PEANUT BUTTER CAKE
Provided by Molly Yeh
Categories dessert
Time 50m
Yield one 8-inch square cake
Number Of Ingredients 12
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.
CHOCOLATE PEANUT BUTTER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
- Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
- For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
- To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.
PEANUT BUTTER CAKE
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
PEANUT-BUTTER WAFER CAKE
This towering trifecta of flavor and texture - crisp wafer, creamy peanut butter and glossy dark chocolate - comes together quickly and easily. The hidden star here is Katherine Yang's utterly delicious peanut butter cream, which binds the layers. It's savory and nutty, silken and not too sweet. Wafer sheets come in standard 8 1/2-inch rounds, so tempering the chocolate in a 10-inch-wide, shallow pan is the simple trick to easy dipping. You can use an offset spatula to spread the filling, or for a more impressive presentation, use a star tip, and pipe swirls, rosettes or scallops. The cake should be eaten soon after assembly, as the filling will eventually start to soften the wafer's crispness.
Provided by Gabrielle Hamilton
Categories cakes, dessert
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Bring milk and cream to simmer in a heavy 1-quart saucepan over medium heat.
- Whisk egg and yolk in a medium bowl. Add sugar, cornstarch and flour, and whisk until very well incorporated and almost fluffy.
- Whisk hot milk mixture into egg mixture. Return mixture to saucepan, and return heat to medium. Boil 1 minute, whisking constantly, or until thickened. Remove from heat. Whisk peanut butter into hot pastry cream.
- Strain the mixture through a fine-mesh sieve into a clean bowl, stir in salt, then cover with plastic wrap directly on cream to prevent skin from forming. Chill at least 3 hours, or overnight.
- Prepare the cake layers: Bring a wide pot of shallow water to a very gentle simmer over low heat.
- Place 2/3 of chocolate shards plus solid shortening in a clean 10-inch skillet set over the gently simmering water, and melt slowly. Bring the mixture to 110 degrees, and stir well to create a glossy, uniform consistency. Seed in remaining chocolate shards, and stir until completely melted and glossy, and chocolate tempers to 91 degrees. Remove from heat or turn off simmering water (or both).
- Pulse peanuts in food processor until they're a coarse meal. Remove, and stir in confectioners' sugar.
- Drop one wafer sheet into chocolate, giving it a tiny swirl to make sure the entire surface underneath is coated. Retrieve the wafer with tongs, tweezers or two forks, and hover it over the chocolate until dripping stops, then invert wafer, chocolate face down, on a baker's rack set over parchment to "drain." You want a film of chocolate to glaze the waffling, but you don't want to fill the holes enough to pave them over entirely. Repeat with remaining wafer sheets, tempering the chocolate if needed. While chocolate is still tacky, turn wafers chocolate-side up to finish cooling. (Use an offset spatula if needed to gently release wafer from rack.) Before chocolate sets fully, heavily ring edges of two of the chocolate-dipped wafer sheets by sprinkling the prepared peanut mixture in a 1-inch rim. Allow to cool and harden in a cool, dry place.
- To assemble: Pipe or spread 1/3 of the peanut-butter pastry cream uniformly among three of the wafer sheets (on the chocolate-filmed side to prevent sogginess later), reserving one of the peanut-edged sheets as the topper.
- Refrigerate until ready to serve.
- When ready to serve, stack the sheets chocolate-side up, using the peanut-crusted sheet on the bottom, the other two plain sheets in between, and top with the last peanut-crusted chocolate wafer sheet.
PEANUT BUTTER LOVER'S CAKE
My family thrives on peanut butter, so they just love it when I make this recipe.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-14 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, whisk 1 egg until blended. Stir in 2/3 cup sugar, 1/2 cup milk and chocolate. Cook and stir over medium heat until chocolate is melted and mixture just comes to a boil. Remove from the heat; cool to room temperature., In a large bowl, cream shortening and remaining sugar until light and fluffy. Add remaining eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with remaining milk, beating well after each addition. Stir in chocolate mixture., Pour into three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese in a large bowl until smooth. Gradually add milk and peanut butter until creamy. Spread between layers and over top and sides of cooled cake. Sprinkle with peanuts. Garnish with candy bars. Store in the refrigerator.
Nutrition Facts : Calories 610 calories, Fat 34g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 427mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 3g fiber), Protein 15g protein.
LOW SUGAR PEANUT BUTTER CAKE
I play Poker every Saturday night with my mom, sister and our families. Each week we take turns with the food. Someone will make the main dish, someone else the vegetables and the third will handle the dessert. Recently my mom had to really cut back on her sugar and we have really had a hard time finding low sugar dessert recipes that actually taste good. This started out as a peanut butter cake that I made with regular sugar and a brown sugar crumbly topping but after some serious tinkering I came up with this cake. It uses all low sugar ingredients and Splenda and turned out pretty darned good. I'm a little slower in the kitchen than most, so the prep times are how long it took ME to get things together, a better cook will probably take half that time. The preparation time also includes the one hour to chill.
Provided by Synthetic Fate
Categories Dessert
Time 2h30m
Yield 18-24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 191.7, Fat 7.8, SaturatedFat 4.3, Cholesterol 54.9, Sodium 224.3, Carbohydrate 25.1, Fiber 1.2, Sugar 5.3, Protein 6.1
PEANUT BUTTER CAKE
Our Test Kitchen combines the popular flavors of chocolate and peanut butter in a mini layer cake that's delectable and attractive. Make sure to store any leftovers in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine 2 tablespoons egg and 2 tablespoons milk. Stir in 3 tablespoons sugar and chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes just to a boil. Remove from the heat; cool to room temperature., In a small bowl, cream shortening and remaining sugar. Add remaining egg. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with remaining milk. Add chocolate mixture; mix well., Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Split cake horizontally in half; level top., For frosting, in a small bowl, beat cream cheese. Gradually beat in milk and peanut butter. Spread between layers and over top and sides of cake. Sprinkle with peanuts. Garnish with candy bar. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 26g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 276mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 2g fiber), Protein 10g protein.
PEANUT BUTTER CAKE IV
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, mix together the flour and sugar. Make a well in the center and pour in the milk, oil, eggs, 2 tablespoons peanut butter and vanilla. Mix well and pour into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, combine 1 cup peanut butter and confectioners' sugar. Beat in vanilla, then milk to desired consistency. Spread on cake.
Nutrition Facts : Calories 870.3 calories, Carbohydrate 119.8 g, Cholesterol 72.5 mg, Fat 39.3 g, Fiber 2.8 g, Protein 14.9 g, SaturatedFat 7.7 g, Sodium 505.4 mg, Sugar 97.7 g
PEANUT BUTTER CAKE II
If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
- Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
- Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
- To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.
Nutrition Facts : Calories 695.9 calories, Carbohydrate 81.1 g, Cholesterol 111.7 mg, Fat 38.7 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 16.1 g, Sodium 550.6 mg, Sugar 63.1 g
FUDGY PEANUT BUTTER CAKE
I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. -Bonnie Evans, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
DOUBLE PEANUT BUTTER CAKE
My family loves peanut butter cake, so I came up with a recipe that packs in as much peanut butter as possible. Easy to say, they can't get enough of it. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.
Nutrition Facts :
PEANUT BUTTER POUND CAKE
Make and share this Peanut Butter Pound Cake recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 1h25m
Yield 1 tube cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light.
- Beat in eggs, one at a time, beating well after each.
- Add vanilla, beat in peanut butter slowly.
- Sift flour with baking powder and salt.
- Stir into butter mixture, a little at a time, until well blended.
- Grease a tube pan; pour batter in and bake 45 minutes at 350°F; reduce heat to 325°F and bake until cake tests done, 15 to 20 minutes longer.
- Cool in pan on rack 10 minutes before removing to rack to cool completely.
- If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.
PEANUT BUTTER CRUMB CAKES
Make and share this Peanut Butter Crumb Cakes recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping.
- In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened.
- Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely.
Nutrition Facts : Calories 523.6, Fat 25.5, SaturatedFat 10.8, Cholesterol 77.4, Sodium 286.8, Carbohydrate 67.9, Fiber 2.8, Sugar 46.2, Protein 10.7
PEANUT BUTTER CAKE VI
Yummy peanut butter crumb cake with chocolate chips.
Provided by Tammy Mattice
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
- In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 51.1 g, Cholesterol 36.1 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 5 g, Sodium 269.5 mg, Sugar 34.8 g
PEANUT BUTTER AND JELLY CAKE
This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!
Provided by Darcy Lenz
Categories SEO Review Novelty & Specialty Cake
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
- Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
- Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
- Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
- Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
- Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
- Place jelly in a small mixing bowl and whisk to loosen.
- Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.
Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g
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