Peanut Butter Meltaway Cake Food

PEANUT BUTTER AND CHOCOLATE MELT AWAY CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine butter, cocoa, water, buttermilk, and eggs in a pan.
• Cook over low heat until bubbly.
• Add flour, sugar, baking soda, and vanilla.
• Mix well.
• Pour into nonstick 11x13-inch cake pan or Lady Ann cake pan.
• Bake for 30 minutes.
• Mix the oil and peanut butter together and spread over warm cake.
• Chill thoroughly.
• Make icing by combining cocoa and butter in pan.
• Cook until bubbly.
• Add the remaining ingredients.
• Mix until spreading consistency.

PEANUT BUTTER MELTAWAYS

Steps:

• Preheat oven to 375°. Grease and flour a 9 x 13 cake pan.
• Whisk together all dry ingredients.
• Cream butter with sugar. Add peanut butter, egg and water. Add dry ingredients. Press into cake pan and bake 15-20 minutes until brown around the edges. Cool 15 minutes.
• In the meantime, melt caramels with cream. Stir and add vanilla. Spread hot caramel over crust and top with chocolate chips and chopped peanuts. After chocolate melts, I chill in refrigerator until chocolate is firm before attempting to cut.

PEANUT BUTTER MELT -AWAY CAKE

Steps:

• Combine margarine, baking cocoa,water, eggs, and buttermilk in sauce pan mix well.
• Bring to a boil, stirring often, remove from heat.
• Add sugar, flour, vanilla, baking soda and salt, beat well.
• Pour into greased and floured 9 by 13 cake pan.
• Bake at 350 for 30 ninutes, cool.
• Spread with melted peanut butter.
• Chill until firm.
• Combine margarine and baking cocoa in sauce pan, bring to a boil.
• Add confectioners sugar, buttermilk, vanilla and peanut butter.
• Beat until smooth,Pour over cake.
• Chill until ready to serve.

PEANUT BUTTER MELTAWAY CANDY

Steps:

• In microwave, melt the chocolate in a glass bowl in one minute intervals, stirring in between. Do not overheat chocolate.
• If your microwave has a melt feature, that will work as well.
• Stir chocolate until it has a smooth consistency.
• Add in peanut butter and stir until smooth.
• Stir in vanilla.
• Pour into a 9x13 inch ungreased ceramic baking pan.
• Put in refrigerator until firm.
• Cut into desired shapes.
• Let sit at room temperature 20-30 minutes before serving, especially if refrigerated overnight.