Peanut Butter Cake Paula Deen Food

CHOCOLATE PEANUT BUTTER GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 °F. Spray a 13×9 inch baking pan with nonstick spray.
• Add the cake mix, 1 egg and 1 stick melted butter to a large bowl and beat with an electric hand held mixer until combined. Scrape the mixture into the prepared baking pan and pat down evenly.
• Place the cream cheese in a large bowl and beat well until smooth. Beat in the 3 eggs, one at a time. Add the peanut butter, vanilla and stick of butter. Add the powdered sugar in last and beat until well mixed.
• Evenly spread the mixture over the cake batter using a rubber spatula. Bake for 40-50 minutes. The center of the cake should still be slightly gooey when finished baking.

PEANUT BUTTER CAKE (PAULA DEEN)

Steps:

• Preheat oven to 375-degree if use a metal pan.
• 325 degrees if using a glass dish.
• Sift flour, sugar, baking powder and salt together.
• Add graham cracker crumbs
• peanut butter.
• shortening
• milk and vanilla.
• beat mixture with electric mixer on low until moistened.
• then beat on meduim for 2 minutes.
• Add eggs
• beat for 1 minute.
• Bake in greased 9 x 13 inch pan for.
• 30 to 35 minutes.
• Do not remove from pan to cool.
• For the frosting.
• mix all of the ingredients together.
• Pour into saucepan.
• bring to a boil.
• Boil for 1 minute.
• Cool slightly
• With wooden spoon handle.
• poke holes in the cake.
• then pour the warm frosting over it.

CHOCOLATY-PEANUT BUTTER ENCRUSTED RUM CAKE

Steps:

• Preheat oven to 325 degrees F.
• Lightly spray coat of nonstick spray, then butter and flour bottom of bundt pan. Sprinkle chopped pecans onto the buttered pan.
• To make the batter, melt chocolate with 1/4 cup water by microwaving it for approximately 30 seconds and stir. In large mixing bowl, add melted chocolate mixture, eggs, oil, cake mix, pudding, and rum. Mix well. Pour batter in bundt pan and cook for 50 to 60 minutes.
• To make the primary glaze, gently boil butter, sugar, rum, water and crushed Butterfinger candy bar. When cake is ready, remove from oven and place on foil-covered hot plate. Prick top of cake with fork several times around top. Pour glaze over top of cake, saturating evenly. Use all of the glaze.
• Let it sit for 25 to 30 minutes. Get cake plate and put serving side down over top of bundt cake pan, thus inverting cake. Cover cake plate with dome and let sit 4 to 6 hours or overnight.
• To make the secondary glaze, melt milk chocolate candy bar, half-and-half, butter, water, and chocolate syrup. Stir well, then heavily drizzle glaze over top of cake and down the sides.
• Sprinkle 1/4 cup of crushed peanut butter crunch bar over top and let fall down sides. Serve.

PEANUT BUTTER CAKE

Steps:

• Preheat oven to 375 °F baking with a metal dish; 325 °F if using a glass dish. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk and 1 teaspoon vanilla. Beat mixture with electric mixer on low until moistened, then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9 x 13-inch pan for 30 to 35 minutes. Do note remove from pan.
• Frosting:
• Mix confectioner's sugar, cocoa, butter, heavy cream, peanuts and 2 capfulls vanilla together. Heat in a saucepan and bring to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it.

PEANUT BUTTER GOOEY CAKE

Steps:

• Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
• To make cake: combine all the ingredients and mix well with an electric mixer; PAT the mixture into the bottom of the lightly greased baking pan.
• Prepare filling; In a large bowl, beat the cream cheese and peanut butter until smooth; add eggs, vanilla, and butter and beat together; add powdered sugar and mix well.
• Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes; MAKE SURE NOT TO OVERBAKE, the center will be a little GOOEY.
• Serve with whipped cream or ice cream, ENJOY.

PEANUT BUTTER BALLS (PAULA DEEN)

Steps:

• Mix well and shape into balls.
• Dredge in powdered sugar and dip in the chocolate fountain.
• (I did not have a chocolate fountain so I skipped the powdered sugar and pressed a few milk chocolate chips into each one.).

CHEWY CAKE (PAULA DEEN)

Steps:

• Preheat the oven to 350?F. Lightly grease a 13 by 9-inch baking pan.
• In a large bowl, mix together the brown sugar, flour, butter, eggs, coconut, vanilla, pecans, and chocolate chips until well combined.
• Spread the batter evenly in the prepared pan and bake for 30 to 35
• minutes, until a toothpick inserted through the middle comes out clean.
• Cool the cake completely in the pan before cutting it into squares.

PEANUT BUTTER CHEESECAKE MINIS - PAULA DEEN

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place a paper cupcake liner in each cup of a standard muffin pan.
• To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened.
• Press some crust into the bottom of each muffin cup.
• Put 1 peanut butter cup into the center of each crust.
• Beat cream cheese with a handheld electric mixer until fluffy.
• Add sugar, flour, and vanilla, beating well.
• Add eggs, 1 at a time, beating well after each addition.
• Spoon cream cheese mixture over peanut butter cups and graham cracker crusts.
• Bake until just set, about 20 minutes.
• Allow to cool completely before serving.