Peanut Mocha Cake Bars Recipe 435 Food

PEANUT-MOCHA CAKE BARS RECIPE - (4.3/5)

Steps:

• Cut loaf angel food cake into bar pieces. Make the icing. Mix powder sugar, soft butter, and peanut butter in a small bowl. Add the vanilla, and then a little at a time add milk until mix is easy to spread Spread frosting one side at a time on angel food cake bars and roll into crushed dry roasted peanut's until all sides are covered. Refrigerate for at least an hour or until ready to serve up to 2 days.

PEANUT CAKE SQUARES

Steps:

• In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight., For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set.

CRUNCHY PEANUT CAKE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For glaze, in a shallow bowl, mix 3-3/4 cups confectioners' sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl., Cut cake into 20 bars. Coat the top and sides of each piece with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely., Make a second batch of glaze with the remaining confectioners' sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely.

PEANUT SQUARES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
• In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
• In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
• Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
• Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
• Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
• Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.

MOCHA BARS

Steps:

• Mix cake mix, pudding, milk and eggs in large bowl.
• Bake in 13x9 pan according to box directions. The cake may take an extra 5-10 minutes.
• Whip butter, peanut butter together. Add powdered sugar 1 cup at a time, the mixture will be crumbly. Add milk 1 tablespoon at a time until the icing is fluffy and spreadable.
• Cut cake into 20 or 24 squares. Frost all sides and roll in crushed peanuts.
• Variation: add heath bits to the crushed peanuts. Gives an extra crunch!

CAKE MIX BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
• In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
• Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
• Cut into 16 bars. Store extras in an airtight container at room temperature.

MOIST MOCHA CAKE

Steps:

• Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
• Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
• In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
• Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
• While cake is cooling, make the frosting:
• Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.

PEANUT BUTTER CAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter, sugar and brown sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. Cut into bars.

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
• Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
• To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
• To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

MOCHA BARS

Steps:

• In a bowl, beat eggs, oil, coffee and vanilla. Combine flour, brown sugar, salt and baking soda; add to coffee mixture. Beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until the top springs back when lightly touched. Sprinkle with chocolate chips and nuts. Cool before cutting.

CAKE MIX PEANUT BUTTER BARS

Steps:

• Preheat oven to 350.
• Grease a 9x13-inch pan.
• Mix first four ingredients.
• Spread mixture into pan.
• Bake for 20-25 minutes or until puffed and light golden brown.
• Cool completely.
• In a small bowl, combine: ½ cup crunchy peanut butter, 1 (16 oz) can Pillsbury Creamy Supreme Chocolate Fudge Frosting. Spread on cooled bars.
• Top with: ½ cup chopped peanuts and 1 cup milk chocolate chips.