PEANUT BUTTER LOVERS SWIRL CAKES
Peanut butter lovers will love these chocolate fudge-swirled loaf cakes loaded with their favorite chocolate and peanut butter combo.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease two 8x4-inch loaf pans with shortening; sprinkle with flour. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
- Remove 1/2 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
- Spread half of the peanut butter batter evenly in loaf pans (one-fourth of batter in each pan). Spoon chocolate fudge batter onto center of peanut butter batter in pans. Spoon and spread remaining peanut butter batter evenly over pans. Swirl with knife in circular motion.
- Bake 50 to 55 minutes or until toothpick inserted in center of each loaf comes out clean. Cool 10 minutes in pans. Carefully turn pans upside down onto cooling rack to remove cakes. Cool 1 hour.
- In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Divide glaze between 2 small bowls. In 1 bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 20 g, TransFat 0 g
SWIRLED PEANUT BUTTER CHOCOLATE CAKE
Since chocolate and peanut butter are two of my granddaughters' favorite flavors, I fix this cake often. It's moist and scrumptious.-Elaine Medeiros, Wamego, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13x9-in. baking pan., In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips. , Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 217 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER & CHOCOLATE CAKE
The sweet and salty combo of peanut butter and chocolate make this cake irresistible - decorate with pretzels for added crunch
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease 2 x 22cm round cake tins, lining the bases with baking parchment and greasing the parchment too.
- Put the cocoa in a small bowl with 100ml hot water. Whisk together until smooth, then set aside. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and melt gently together, stirring occasionally. Remove from the heat and allow to cool slightly.
- In a large bowl, beat the sugar and eggs together using an electric whisk until thick and pale. With the blades still running, pour in the chocolate mixture, mixing until smooth and fully combined. In a separate bowl, mix together the flour and baking powder. Sieve the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the cocoa mixture and mix to combine. Divide the batter between your prepared tins and bake for 30-35 mins or until a skewer inserted into the middle comesout clean. Allow the cakes to cool in the tins for about 10 mins, then turn out onto a wire rack, peeling off the parchment, to cool completely.
- For the icing, beat the butter in a large bowl with an electric whisk until light and creamy. Beat in the icing sugar a little at a time, then add the peanut butter, mixing until smooth. Add a pinch of salt and the cream, again mixing until smooth.
- To assemble the cake, use a large serrated knife to slice each cake in half. Place the first round of cake onto a cake board or serving plate and top with a thin layer of icing. Repeat until all the cake layers have been used. To decorate, use the remaining icing to spread over the top and sides of the cake. Use a spatula or a palette knife to create a swirl pattern around the outside of the cake, and finish by pressing the pretzels onto the top and sides - there is enough to cover about half the sides, leaving the icing partially on display. Best served within 2 days of baking, but the cake will keep for up to 4 days.
Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
PEANUT BUTTER AND CHOCOLATE MARBLE CAKE
A swirl of peanut butter and chocolate fun filled scrumptious dessert. and not too heavy on the waist too ;)
Provided by dinie
Categories Dessert
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Cream the peanut butter, butter and both sugars until light and fluffy.
- Meanwhile melt the dark cooking chocolate with just a little bit of butter.
- Beat in the eggs.
- Mix in the flour, baking powder, salt, sweetened condensed milk, milk and vanilla.
- Divide the batter into two portions.
- To one portion, mix in the cocoa powder and melted dark baking chocolate. Add in the peanut butter chips if desired.
- To the other portion, add the chocolate chips.
- Alternately spoon in huge globs of both into a greased 8 inch round baking tin.
- With a knife or toothpick, slowly run through the batter in a swirling motion.
- Bake for 30-40 minutes or until knife comes out clean/done.
- You can add chocolate frosting if you want ;).
Nutrition Facts : Calories 456.4, Fat 19.6, SaturatedFat 11, Cholesterol 81.9, Sodium 255.3, Carbohydrate 65, Fiber 2.7, Sugar 36.9, Protein 8.9
CHOCOLATE-COCONUT CAKE PAN CAKE WITH PEANUT BUTTER SWIRL
This is a "cake-pan" cake, otherwise known as a "wacky" or "crazy" cake, developed during the Great Depression when eggs, milk, and butter were very hard to come by. Try this version with peanut butter swirl and toasted coconut!
Provided by Diana71
Categories Desserts Cakes Coconut Cake Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.
- Spread coconut flakes onto a baking sheet and bake until golden and toasted, 7 to 8 minutes. Set aside to cool. Keep oven on.
- Combine flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment. Start mixing on low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in coconut flakes. Pour batter into the prepared cake pan.
- Warm peanut butter in the microwave for 30 seconds. Whip by hand until very smooth. Return to the microwave for another 30 seconds if necessary. Drop 5 "globs" of peanut butter on the batter. Swirl across the top using a spoon or knife.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 47.8 g, Fat 18.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 353.5 mg, Sugar 26.5 g
PEANUT BUTTER SWIRL ICE CREAM CAKE
Yum! Yum! Yum! Peanut butter, chocolate & ice cream! Scrumptious and a nice presentation. Got this one from a Family Circle Magazine.
Provided by Rhonda J
Categories Frozen Desserts
Time 6h25m
Yield 1 9inch springform pan
Number Of Ingredients 8
Steps:
- Remove ice cream from freezer 30 minutes before using.
- Place chocolate sandwich cookies in food processor.
- Whirl until crumbled,add butter, whirl until crumbled.
- Stand wafer cookies around inside edge of a 9 inch springform pan.
- Reserve 3/4 cup of chocolate crumb mixture,spoon remaining crumb mixture into pan;press evenly over bottom.
- Stir peanut butter,honey& oil in a small dish until blended.
- Place softened ice cream in lg.
- bowl,drizzle about half of the peanut butter mixture onto ice cream,fold together to swirl.
- (other half of peanut butter is reserved to use on top of cake when ready to serve.) Spoon half of the ice cream mixture into prepared pan, spread level.
- Sprinkle evenly with remaining chocolate crumb mixture,pressing mixture down with the back of spoon.
- Spoon on remaining ice cream;spread level.
- Place the cake on a baking sheet and place in freezer.
- Freeze until cake is solid,at least 6 hours or overnight.
- To serve:Stir fudge sauce in glass measure to loosen,but do not warm.
- Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping.
- Swirl together with the tip of a knife.
- Let stand for 10 minutes.
- Slice cake into wedges.
Nutrition Facts : Calories 5951.4, Fat 355.7, SaturatedFat 149.7, Cholesterol 655.2, Sodium 3795.6, Carbohydrate 639, Fiber 29.7, Sugar 474.6, Protein 103.5
CHOCOLATE AND PEANUT BUTTER SWIRL CHEESECAKE (VEGAN VERSION)
This is a truly decadent version of an omni taste sensation. I was so happy that this recipe tasted so good because I have been burnt before :) Well worth the effort!
Provided by KristinV
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake
Number Of Ingredients 11
Steps:
- To make the crust, grease a pie pan.
- In a large bowl, stir together the cookie crumbs and the melted butter. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.
- For the Cheescake.
- Preheat the oven to 180°C
- Drain the tofu and put it and the cream cheese into your food processor. Blend until smooth.
- Add the sugar and milk, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except chocolate, peanut butter and crust) and process until completely smooth, about 3 more minutes.
- Melt the chocolate in a microwave safe container to a point that it is soft enough to blend with the other ingredients (be careful, it's easy to burn chocolate in the microwave). You can also melt it on the stove in a double boiler.
- Pour half of your blended cream mixture into a seperate bowl and then fold in the chocolate until it is fully incorporated. Pour the chocolate mixture into the pie crust.
- Add the peanut butter to your remaining cream mixture and blend again until completely smooth. You may want to taste test at this point to make sure that the peanut butter flavor is strong enough. If not, add one tablespoon of peanut butter, blend, then taste test again. Continue in this way until you are satisfied with the flavor.
- Swirl the peanut butter mixture into the pie crust on top of the chocolate mixture layer and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
- Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better).
CHOCO-PEANUT BUTTER SWIRL CAKE
Make and share this Choco-Peanut Butter Swirl Cake recipe from Food.com.
Provided by Rita1652
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray Fluted pan with vegetable oil.
- For cake,Place cake mix in a large bowl.
- Then in a small bowl whisk water, peanut butter and eggs until well blended.
- Stir in peanut butter into cake mix.
- Mix 2 minutes till well blended.
- Pour half of the batter into prepared pan.
- Melt chocolate stir into remaining batter.
- Drop batter by spoonfuls onto batter in pan and swirl into first batter.
- Bake 50-55 minutes or until cake is done.
- Cool for 15 minutes.
- Invert onto a cake dish.
- Cool 30 minutes.
- Glaze- Blend peanut butter and 2 tablespoons milk until smooth Add powdered sugar and mix till smooth.
- Drizzle over cake.
- Sprinkle with nuts.
FUDGY PEANUT BUTTER SWIRL CAKE
A plain white cake from a mix can be boring. This cake is anything but boring! The richness of peanut butter combined with fudgy chocolate and topped off with chocolate sauce is divine. The espresso adds to the richness of the chocolate flavour and the applesauce creates a moist cake without extra added fat.
Provided by LUv 2 BaKE
Categories Dessert
Time 40m
Yield 12-18 serving(s)
Number Of Ingredients 11
Steps:
- Double check to make sure the cake mix you have chosen makes one 9"x13" cake. Separate the cake mix into 2 equal halves by weight in two separate bowls, using a food scale.
- Peanut Butter Batter: To one bowl containing one half of the cake mix, add the peanut butter, egg white, applesauce and milk. Stir until well mixed.
- Chocolate Batter: To the other bowl containing the other half of the cake mix, add the chocolate syrup, cocoa, egg white, applesauce and espresso or very strong coffee. Stir until well mixed.
- Spray a 9"x13"baking pan with cooking spray. Pour peanut butter batter into pan by pouring 8 "blobs" of batter in a checker like pattern. Add the chocolate batter by pouring sections of batter in each spot on the pan that doesn't not have peanut butter batter. Using a bread knife swirl your knife through the batter to create a swirled effect.
- Bake in the oven at 350F for 25-35 minutes, or until a toothpick comes out clean.
- Once cool cut cake with a non-serrated knife. This will ensure minimal crumbs.
Nutrition Facts : Calories 65.6, Fat 4, SaturatedFat 1, Cholesterol 0.5, Sodium 50.8, Carbohydrate 6.2, Fiber 1.2, Sugar 0.7, Protein 2.9
CHOCOLATE PEANUT BUTTER MARSHMALLOW SWIRL BROWNIES
Make and share this Chocolate Peanut Butter Marshmallow Swirl Brownies recipe from Food.com.
Provided by Mirj2338
Categories Bar Cookie
Time 55m
Yield 24 brownies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spray a 9x13-inch baking pan with cooking spray and set aside.
- Combine 1/4 cup of the sweetened condensed milk, the margarine, milk, cake mix, and egg white in a large mixing bowl until well combined.
- Press 2/3 of the batter into the baking pan, flouring hands if necessary to prevent sticking.
- Bake for 10 minutes.
- Combine remaining sweetened condensed milk with marshmallow creme and peanut butter morsels then spread mixture evenly over the baked layer.
- Carefully drop remaining batter by spoonfuls over all.
- Bake an additional 30 minutes.
- Cool completely before cutting into 24 pieces.
More about "swirled chocolate peanut butter cake food"
CHOCOLATE PEANUT BUTTER SWIRL BUNDT CAKE| BETSY LIFE
From betsylife.com
3.5/5 (35)Total Time 1 hr 35 minsCategory DessertCalories 462 per serving
- Pour a small amount of chocolate batter into the prepared bundt pan. Dot large spoonfuls of peanut butter batter, and top with more chocolate batter. Continue alternating until all batter is in the pan. Bake at 350 degrees for 1 hour or until a toothpick comes out cleanly.
SLOW COOKER PEANUT BUTTER CHOCOLATE SWIRL CAKE
From asweetlife.org
CHOCOLATE PEANUT BUTTER LOAF CAKE - A LATTE FOOD
From alattefood.com
LIAM CHARLES’S PEANUT BUTTER & CHOCOLATE SWIRL CAKE
From thegreatbritishbakeoff.co.uk
CHOCOLATE PEANUT BUTTER POUND CAKE - DASH OF JAZZ
From dashofjazz.com
CHOCOLATE PEANUT BUTTER ICE CREAM - BAKED AMBROSIA
From bakedambrosia.com
SWIRLED CHEESE CUPCAKES (CHOCOLATE AND PEANUT BUTTER) - FOOD.COM
From food.com
PEANUT BUTTER CHOCOLATE SWIRL MUG CAKE (HEALTHY, VEGAN)
From goodfoodfromtheheart.com
CHOCOLATE–PEANUT BUTTER BUNDT CAKE - GREATIST
From greatist.com
PEANUT BUTTER CHOCOLATE BAKED PUDDING - SIMPLY DELICIOUS
From simply-delicious-food.com
CHOCOLATE SWIRLED PEANUT BUTTER BLAST CUPCAKES
From kevinandamanda.com
CHOCOLATE PEANUT BUTTER BUNDT CAKE - THENAPTIMECHEF.COM
From thenaptimechef.com
CAN I SWIRL PEANUT BUTTER INTO BROWNIE BATTER? - TEST FOOD KITCHEN
From testfoodkitchen.com
SWIRLED PEANUT BUTTER CUP BROWNIES : R/FOODPORN
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love