Peanut Butter Cake With Fudge Icing Food

PEANUT BUTTER CAKE

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.

EASY TWO-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
• Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

PEANUT BUTTER CAKE WITH FUDGE ICING

Steps:

• 1. Cake: Heat oven to 350^. Spray a 10-inch bundt pan with Bakers Joy or use oil then dust with flour.Set aside.
• 2. Place the peanut butter in your large mixer bowl, slowly add the water;beating on low until all the water has been added and the mixture is smooth. Next add the 3 eggs and beat to mix in until smooth. Now add the oil and mix to combine.
• 3. Stop the mixer and add the dry cake mix all at once, then on low beat until well blended. Then beat for 2 minutes on medium. Pour into prepared pan and bake for 50 minutes or until a toothpick inserted comes out clean.
• 4. Remove from oven and let set in pan for 10 minutes, then invert onto serving plate. Cool completely.
• 5. Icing: Melt butter over medium heat do not burn or brown. Remove from heat. Stir in cocoa until blended. Alternately add powdered sugar and milk, beating by hand until smooth and of spreading consistency. Add more milk; if needed. Stir in vanilla. Spread on cooled cake. Garnish cake as desired.

PEANUT BUTTER FUDGE CAKE

Steps:

• Melt butter in small saucepan.
• Add cocoa powder and stir until smooth.
• Stir dry ingredients together in large bowl.
• In a second bowl beat together water, buttermilk, eggs and vanilla with wire whip.
• Pour egg mixture over dry ingredients; mix together until blended.
• Add hot cocoa mixture and beat at medium speed for 2 minutes.
• Pour into greased and floured 13 x 9-inch cake pan.
• Bake in preheated 350 degree oven for 25 minutes or until done.
• Cool thoroughly.
• Peanut Butter Layer: Whip peanut butter and oil in small mixing bowl.
• When cake is thoroughly cool, spread over cake.
• Frosting: Put sugar and vanilla in medium mixing bowl.
• Melt butter in small saucepan.
• Add cocoa powder; stir until smooth.
• Add milk and heat over low heat until hot (just as it starts to bubble).
• Pour hot mixture over sugar and beat until smooth.
• Spread over peanut butter layer.
• Let cake sit for at least an hour before serving so frosting has time to firm up.

PEANUT BUTTER FUDGE CAKE

Steps:

• Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
• Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
• To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING

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 SHEET CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Set oven to 350°F (oven rack set to second-lowest position).
• Line the bottom of a 10 x 15-inch jellyroll pan with parchment paper.
• In a large bowl stir together flour, sugars, baking soda, salt and cinnamon (if using).
• In a saucepan combine water with 3/4 cup butter; bring to a boil; remove from heat then stir in peanut butter and oil; mix until completely blended, then add/stir into the flour mixture until combined.
• In a bowl mix together eggs with buttermilk and vanilla until completely combined, then stir into the peanut butter/flour mixture until combined (batter will be thin).
• Spread the batter into prepared pan.
• Bake for 18-25 minutes or until cake tests done (watch closely this cake bakes quickly!).
• Cool cake in pan completely.
• For the frosting; in a large bowl beat butter with peanut butter and vanilla until light and fluffy.
• Beat in the whipping cream until combined.
• Add in 1/2 cup confectioners sugar to start then beat in the remaining confectioners sugar adding in more if necessary to achieve desired consistency.
• Spread over cooled cake.

PEANUT BUTTER CAKE & ICING

Steps:

• Cake:.
• Preheat oven to 350F.
• Whip eggs with oil and sugar.
• Add peanut butter and whip some more.
• In a separate bowl, sift flour with baking powder.
• Slowly, add flour mixture, alternating with the milk.
• Stir minimally until smooth.
• Pour into 2 round 8" cake pans, lined with parchement or wax paper.
• Bake until toothpick comes out clean (approximately 30 minutes).
• Cool before icing.
• Icing:.
• Combine powdered sugar with peanut butter and butter.
• Add lemon and orange juices along with vanilla.
• Mix until smooth.
• Spread part of the icing on top of one of the cooled cakes.
• Place the other cake on top.
• Spread remaining icing to cover both the top and sides of the cake.

SUPER-EASY MICROWAVE PEANUT BUTTER FUDGE

Steps:

• Empty entire jar of peanut butter in a mixing bowl.
• Heat vanilla frosting in its container (make sure you pull off all the foil lining) in microwave for about 60 seconds or until completely melted.
• Pour the melted frosting in the bowl with the peanut butter and mix well.
• Quickly pour the mixture into a 9x13 pan, allow fudge to set, cut into small squares, and enjoy!

TRIPLE LAYER BANANA CAKE /W PEANUT BUTTER FUDGE ICING

Steps:

• 1. Cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350^ for 25 to 30 minutes or until toothpick test is clean. Cool for 10 minutes in the pan, before removing from pan to wire racks to cool completely. --- Icing: In a large bowl, beat the peanut butter, butter and corn syrup until smooth. Beat in powdered sugar and enough milk to be of spreading consistency. Frost between layers and over sides and top of cake. Garnish around top edge of cake and center with a single row of nuts.