PEANUT BUTTER CHOCOLATE LAYER CAKE
Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!
Provided by Miss Alison
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
- Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
- Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
- While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
- Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
- Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
- Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
- Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.
Nutrition Facts : Calories 1125.1 calories, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g
TO DIE FOR TWO LAYERED CONFETTI CAKE WITH PEANUT BUTTER CHOCOLAT
I choose a day to bake all day. First I pulled out a box of confetti cake mix and said hmm... I'm going to make a cake. I didn't have the right size pan for one cake so I made two. I looked all day for a frosting recipe and I found one that I would add too. I hope you enjoy this cake!
Provided by chickslovefood
Categories Dessert
Time 1h30m
Yield 2 cakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Follow directions on cake box for the cakes.
- Beat the peanut butter and butter in medium bowl with electric mixer at medium speed until smooth. Add powdered sugar and vanilla; beat at low speed for 1 minute or until crumbly. Slowly add milk, beating until creamy. Pipe or spread onto the cakes.
Nutrition Facts : Calories 487.1, Fat 27.6, SaturatedFat 8.5, Cholesterol 67.5, Sodium 423.9, Carbohydrate 54.7, Fiber 1.5, Sugar 42.5, Protein 7.8
DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE
I havn't tried this recipe yet, but it sounds delicious! A friend of mine shared it with me. Tell me how it turns out! (Cooking time is the freezing time.)
Provided by singmeasleep
Categories Pie
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
- Gently stir in 1 1/2 cups of whipped topping.
- Spread mixture on bottom of pie crust.
- In a second bowl, stir pudding mix with 2 cups milk until thick.
- Immediately stir in remaining whipped topping.
- Spread mixture over peanut butter layer.
- Scatter peanut butter cups over top of pie.
- Cover and refrigerate for 4 hours.
HOMEMADE CONFETTI CAKE
Make and share this Homemade Confetti Cake recipe from Food.com.
Provided by Greggy
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Mix flour, sugar, sprinkles, baking powder, powdered milk and salt with a paddle.
- Add water, vanilla extract, butter extract, vegetable oil, eggs and mix until smooth. Scrape in between mixing.
- Bake at 350F until cake bounces to touch and toothpick comes out clean.
Nutrition Facts : Calories 4158.6, Fat 127, SaturatedFat 19.4, Cholesterol 558, Sodium 2487.2, Carbohydrate 693.1, Fiber 10.2, Sugar 403.4, Protein 57.6
PEANUT CHOCOLATE CAKE
Field editor Iola Engle from Bella Vista, Arkansas recommends a mouthwatering layer cake with peanut butter frosting. It's luscious!"-Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. ,
Nutrition Facts : Calories 863 calories, Fat 45g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 685mg sodium, Carbohydrate 106g carbohydrate (81g sugars, Fiber 3g fiber), Protein 14g protein.
DOUBLE CHOCOLATE-PEANUT BUTTER LAYER CAKE
This chocolate cake is filled and coated with a chocolate pudding-peanut butter frosting. Oh, and chocolatey peanuts top it off.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool in pans 10 min.; remove to wire racks. Cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.
- Combine nuts and melted chocolate; drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
- Stack cake layers on plate, filling with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture. Spread over top and side of cake. Decorate with nut clusters.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 420 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 22 g, Protein 7 g
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- Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the peanut butter until well mixed.
- In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
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