PEANUT BUTTER CHOCOLATE CHIP CAKE
This Peanut Butter Chocolate Chip Cake is a rich snack cake made for peanut butter lovers!
Provided by Jennifer McHenry
Categories cakes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Coat a 9″x 13″ baking pan with cooking spray. Set aside.
- Using an electric mixer, combine flour, brown sugar, peanut butter, and butter. Remove 1 cup of mixture and set aside.
- Mix in baking powder and baking soda. Mix in milk and vanilla. Add eggs, 1 at a time, mixing well after each addition.
- Transfer batter to prepared pan. Sprinkle top with reserved flour mixture and chocolate chips. Bake 35-40 minutes, or until a toothpick inserted into the center comes out clean.
CHOCOLATE PEANUT BUTTER CHIP COOKIES
It's a snap to make a batch of tasty cookies using this chocolate peanut butter cookie recipe, which calls for a convenient boxed cake mix. My husband and son gobble them up! -Mary Pulyer, Port St. Lucie, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- In a bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips. , Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° until a slight indentation remains when lightly touched, about 10 minutes. Cool on pans for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 88 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER CHIP CAKE
Wowza! This is an amazing cake & believe it or not it's made with sauerkraut! Yes, you heard me right, sauerkraut. I had fun making this cake today because by sheer determination I wanted to trick my husband into eating some "kraut" (which he hates, by the way). The aroma of the peanut butter had him drooling & he couldn't wait...
Provided by Kimberly Biegacki
Categories Other Desserts
Time 45m
Number Of Ingredients 19
Steps:
- 1. In a large bowl, add all your ingredients except the chocolate chips. Beat with an electric mixer till well blended. (This batter is thick) Once mixed fold in the 1/2 of mini chocolate chips. Next spread your mixture into a well greased and floured 10 X 15 baking pan. Bake at 350 degrees for 25 to 30 minutes or until a cake tester comes out clean.
- 2. Let cake cool for 1/2 hour or longer before frosting. Prepare your frosting and spread over the top of cake. It will make just enough frosting.
- 3. Add your chocolate chips and peanuts to the top.
- 4. Slice into squares and serve. Oh, ran out of room in the story telling part but this is not my recipe. I found it on the internet and printed it out. I thought I saved the link but didn't. When I search and find it again, I will post the site where I got it. Whoever, came up with this recipe did an outstanding job!!! Oh, and this is more of a dense cake and holds it own. It serves up like a brownie and chewy like it has coconut in it. The peanut butter flavor is incredible and the little mini chips are a must. They really bring something to it. I didn't have the peanuts to put on top but I am sure they will add yet more depth to this wonderful cake. I really hope you try it. :-)
PEANUT BUTTER CHOCOLATE CHIP CAKE (DAIRY OR PAREVE)
This recipe is from the OU kosher cookbook. It is a favorite of my son. He and my wife love to bake this as an afternoon activity.
Provided by Abba Gimel
Categories For Large Groups
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease and flour a 12 cup Bunt pan and set aside.
- In large bowl combine all ingredients except chocolate chips and 1/3 cup peanut butter and beat on low speed until combined; then beat three minutes at medium speed.
- By hand, stir in 1/2 cup chocolate chips.
- Spoon batter into pan. Bake for 55-65 minutes until set brown, and toothpick inserted in center comes out clean (except some chocolate might stick to the toothpick).
- Cool in pan for 10 minutes, then loosen edges and tum pan onto serving plate. Cool completely, then frost.
- In small saucepan, melt 1-1/2 cups chocolate chips with 1/3 cup peanut butter. You can also melt these two ingredients in a small bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth. Spoon over cake.
Nutrition Facts : Calories 449, Fat 26.8, SaturatedFat 11.9, Cholesterol 52.3, Sodium 240.4, Carbohydrate 49.4, Fiber 4.5, Sugar 28.1, Protein 11.1
PEANUT BUTTER CHOCOLATE CHIP CAKE
Make and share this Peanut Butter Chocolate Chip Cake recipe from Food.com.
Provided by Marielle86
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix flour, brown sugar, and baking powder.
- Mix in the peanut butter, sour cream, cream cheese, butter, vanilla extract, and eggs.
- Mix two-thirds of the chocolate chips into the batter.
- Pour the batter into a greased pan. Sprinkle remaining chocolate chips on top.
- Bake 50-60 minutes.
- Optional-- After cake cools completely, splatter chocolate glaze on top. You can make a glaze by combining cocoa powder, powdered sugar, and milk.
Nutrition Facts : Calories 429.4, Fat 25.7, SaturatedFat 12.3, Cholesterol 69.5, Sodium 194, Carbohydrate 43.6, Fiber 1.9, Sugar 31.2, Protein 8.3
DELICIOUS PEANUT BUTTER CHOCOLATE CHIP CAKE! :D
My name is Madison and I am actually longhorn fanatics daughter ( who uses this website a lot more!) and i found this recipe in a magazine and made some accidental changes... :) but the changes i think made it better! for example i accidentally put less powdered sugar in the frosting, but it would have been too sweet if i had put all of it!
Provided by longhorn fanatic
Categories Dessert
Time 1h
Yield 1 cake, 8-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F Coat 2 (9 inch) cake pans with cooking spray.
- Mix 1/2 cup chips with flour: reserve.
- on medium speed, beat cake mix, 2/3 cup water, 1/4 cup butter, eggs, and sour cream until thickened and smooth.
- Stir in peanut butter until blended. Stir in reserved chip mixture.
- Evenly divide batter between pans. Bake 28-30 min or until cake tester comes out clean.
- Cool until no heat can be felt on the top or the bottom. (put in fridge to go faster).
- Transfer from pans.
- While cooling, you can start on the icing. In microwave safe bowl, microwave remaining chips on High in 30 second intervals, stirring until smooth: cool to room temperature. (put in fridge and check on in 5 minute to speed up).
- on medium speed, beat remaining 1 cup butter until light and fluffy; stir in chocolate until smooth. On low, gradually beat in sugar, corn syrup and milk until smooth.
- Place one cake layer on serving plate; spread one cup frosting then top with other cake. use remaining frosting to coat outside of cake!
- (optional) press peanuts on outside of cake.
Nutrition Facts : Calories 1074.8, Fat 68.6, SaturatedFat 31.8, Cholesterol 151.3, Sodium 870.5, Carbohydrate 111.6, Fiber 5.2, Sugar 76.4, Protein 15.7
PEANUT BUTTER COOKIE CAKE
Who doesn't love a huge peanut butter cookie? They're the number-one flavor in our house. If someone asks you for a cookie for their birthday, this is a great way to make them a cake-that's also a cookie! Covered with chocolate frosting and filled with colorful candies, this would be the perfect celebration cake.
Provided by Food Network
Categories dessert
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- For the cookie cake: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar, about 1 minute. Add the egg, vanilla, milk, baking soda, and salt, and mix until combined. Slowly add the flour, and mix until the dough just comes together, scraping the sides of the bowl as necessary. Stir in the M&Ms or chocolate chips.
- Spray a 9- or 10-inch round cake pan with cooking spray, or line with foil and spray with cooking spray for easy removal and cleanup. Press the dough into the pan. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. When the dough is cold, bake for 20 to 25 minutes, until the top is golden brown. Let cool completely before frosting.
- For the frosting: Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly mix in the powdered sugar and cocoa powder. Mix in the salt, vanilla, and 2 teaspoons of the milk. Add the remaining 2 or 3 teaspoons milk as needed to reach the desired consistency.
- Place the frosting in a pastry bag fitted with a 1M tip, and frost the outer ring of the cake. Dust with sprinkles if using.
PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake. The zucchini makes it super moist but doesn't get in the way of the chocolate and peanut butter goodness.-Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping., To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 297 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
CAKE MIX PEANUT BUTTER CHOCOLATE CHIP COOKIES
Easy, Easy! I enjoy using the cake mix because you have less measuring to do and it adds to the flavor. I originally got the recipe from a church friend. You can create your own with different cake mixes and ingredients.
Provided by Seasoned Cook
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Using an electric mixer blend cake mix with butter.
- Add peanut butter, eggs, flavoring and mix well. Fold in chocolate chips. If dough is too stiff, add 2 to 3 tablespoons of milk.
- Chill dough in refrigerator for 2 hours.
- Form into large balls, place on parchment lined baking sheet and press down with a fork.
- Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
- Cooking time does not include chill time.
Nutrition Facts : Calories 173.9, Fat 9.3, SaturatedFat 2.9, Cholesterol 22.7, Sodium 197, Carbohydrate 20.5, Fiber 1, Sugar 14.2, Protein 3.4
PEANUT BUTTER CRUNCH CAKE
I had some peanut butter chips that I had to use up, so I made up this recipe. It was delicious. A must for peanut butter and chocolate lovers.
Provided by LizCl
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Blend on low speed, (about 30 seconds) cake mix, peanut butter and brown sugar until crumbly.
- Reserve 1/2 cup peanut butter mixture; set aside.
- To remaining peanut butter mixture add water, butter and eggs.
- Mix at low speed until moistened; beat 2 minutes on medium speed.
- Fold 1/4 cup peanut butter chips and 1/4 cup chocolate chips into batter.
- Pour into a greased and floured 9 X 13 inch baking pan.
- In a small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts.
- Sprinkle evenly over batter.
- Bake at 350 degrees for 40-45 minutes.
- Immediately sprinkle remaining peanut butter chips.
- Gently press into top of cake.
- Cool completely in pan on wire rack.
Nutrition Facts : Calories 429.9, Fat 25.4, SaturatedFat 8.6, Cholesterol 50.8, Sodium 376, Carbohydrate 44.9, Fiber 2.9, Sugar 29.5, Protein 9.5
PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE
This is adapted from a low glycemic cookbook I borrowed from the library. The peanut butter, chocolate chips and buttermilk help to make this a moist, decadent cake.
Provided by Pam-I-Am
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
- In a medium bowl, mix together the flours, baking powder and soda and salt.
- In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
- Add the sugar, egg whites and vanilla and beat for 2 minutes.
- Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
- Scrape batter into bundt pan and spread level.
- Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
- Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
- Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
- Remove paper, cut and serve.
Nutrition Facts : Calories 273.7, Fat 12.4, SaturatedFat 5.5, Cholesterol 16.2, Sodium 250.8, Carbohydrate 36.9, Fiber 2.5, Sugar 20.4, Protein 6.3
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