Peanut Butter Cake With Cream Cheese Peanut Butter Frosting Food

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Cut the butter into slices and add to the bowl of your mixer. Mix on low to medium speed until the butter is softened and smooth. Add in the peanut butter and mix until blended.
• Cut the softened cream cheese into pieces and add to the butter and peanut butter mixture, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
• Increase mixing speed to medium and mix until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

PEANUT BUTTER CAKE WITH CREAM CHEESE PEANUT BUTTER FROSTING

Steps:

• Pre-heat oven to 350 degrees
• Mix all ingredients listed on box, plus extra egg until smooth, add in Peanut Butter
• Pour into cake pan of your choice (I used 9x13) and bake according to cake box directions (I did 32 minutes for my 9x13)
• Cool completely before frosting
• Beat cream cheese, powdered sugar and peanut butter for 2 minutes
• Add in Cool Whip and milk and beat until mixed
• Spread onto cake and enjoy

CREAM CHEESE PEANUT BUTTER FROSTING

Steps:

• Whip peanut butter, cream cheese, confectioners' sugar, brown sugar, and butter together in a mixing bowl until creamy. Mix in milk, a few drops at a time, until desired consistency is reached.

PEANUT BUTTER CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Place sugar, butter, peanut butter and eggs in a mixing bowl and mix up with an electric mixer until well combined and smooth.
• Mix self-rising flour with baking soda. Add flour to wet mixture alternately with the buttermilk.
• Bake in three layer cake pans at 350 for about 35 minutes. Allow to cool ten minutes in pan before turning out to cool completely.

PEANUT BUTTER CAKE W/ PB CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Bring the butter, peanut butter and water to a boil. Stir until well mixed and remove from heat.
• Sift flour, granulated sugar, baking powder, baking soda and cinnamon into a separate bowl. Add brown sugar.
• Mix together dry ingredients and boiled mixture. Stir until blended, then add buttermilk, eggs and vanilla.
• Pour into a well prepared 9x13 cake pan and bake for 30-45 minutes. The time will vary based on oven temperature and age of ovens. Start with 30 and then check with a tooth pick in the center of cake.
• While cake is baking, prepare Peanut Butter Cream Cheese Frosting with a mixer, beat the cream cheese until smooth. Then add the butter and beat until both are incorporated. Add the peanut butter and mix. With the mixer on low, add the powdered sugar and vanilla extract and beat until smooth. Add the last two tablespoons of peanut butter and fold in with a spatula. This will give the frosting a pretty, marbled look. Frost the cake when cool. Enjoy!
• If you're making Peanut Butter Icing instead, over medium heat, blend peanut butter, milk, vanilla and butter. Once mixed well, remove from heat. Add powdered sugar and stir until well blended. Spread over warm cake and Enjoy!

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Mix together cream cheese and peanut butter with mixer until smooth.
• Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.
• (I used only 3 cups powdered sugar and 2-3 tbsp. of milk).
• Spread on cooled cake.

FLUFFY CREAM CHEESE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, beat the cream cheese, peanut butter, powdered sugar (start with 1 cup, adding more if needed for a frosting consistancy), butter and vanilla; beat until smooth.
• Fold in whipped cream.
• Gently spoon on cake.
• (frosts two 13x9" cakes) YUMMY!

BUTTERFINGER BANANA CAKE W/ PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside.
• In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla.
• In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans.
• Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
• To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
• To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired!
• Makes 10 servings.

SOUR CREAM CHOCOLATE CAKE WITH CREAM CHEESE PEANUT BUTTER FROSTI

Steps:

• For the cake:
• Preheat the oven to 350 degrees.
• Generously butter the bottom and sides of three 8" round cake pans. Trace the bottom of the pans onto parchment paper with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper.
• Whisk together all dry ingredients in a large bowl.
• Add the oil and sour cream and whisk to combine. Gradually add in the water, whisking to combine thoroughly. Add the vinegar and vanilla and whisk again to combine.
• Whisk in the eggs and beat until well-blended. Scrape the bowl several times to make sure everything is thoroughly combined.
• Using a one cup measuring scoop, divide the batter evenly between the three cake pans.
• Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs.
• Remove from the oven and let the cake cool in the pans for 20 minutes or so.
• Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. Once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.
• Frosting:.
• In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy.
• Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often. Continue to beat on medium speed for an additional 3-4 minutes, or until the frosting is light and fluffy.
• Add the peanut butter and beat until thoroughly blended.
• To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting.
• With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. Then you are going to chill the assembled cake again (I just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. Use the remaining bit of frosting to create a smooth final coating.
• Once the cake is fully frosted, chill it again, to make sure the Peanut Butter Frosting is completely set before drizzling it with the Chocolate Peanut Butter Glaze.
• The more set the first frosting is, the better the drip effect that will be created by the final glaze.
• Glaze:.
• In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth.
• Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm.
• To decorate with the Chocolate Peanut Butter Glaze, simply pour the chocolate glaze over the top of the cake. Using a large metal spatula , spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake. Refrigerate uncovered for at least 30 minutes prior to serving.
• Remove the cake about one hour before serving and let it rest at room temperature.