Peanutty Goober Cake Food

PEANUT BUTTER CAKE

Steps:

• Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
• Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
• Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.

NO BAKE BUMPY PEANUT BUTTER NUGGETS

Steps:

• Combine peanut butter, milk powder, and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined.
• Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator.

PEANUTY GOOBER CAKE

Steps:

• PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking pan.
• BEAT cake mix, peanut butter and sugar in large mixer bowl until crumbly. Set aside 1/2 cup crumb mixture. Add water, eggs and oil to remaining crumb mixture; blend on low speed until moistened. Beat on high speed for 2 minutes. Stir in 1/2 cup morsels. Pour into prepared baking pan.
• SPRINKLE Goobers, remaining morsels and reserved crumb mixture over batter.
• BAKE for 40 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack.