PEANUT BUTTER CAKE
Wonderfully delicious peanut butter cake best with chocolate frosting, If you make with Reese's Peanut Butter and a milk chocolate frosting, it's very much like a Reese's Peanut Butter Cup. This recipe makes a smaller 8x8 cake. If you make a triple batch it is enough for one layer in a 12" cake pan with a dozen cupcakes. I also recommend that you use a creamy peanut butter simply because if there is some left over the nuts well get "soggy" in the cake.
Provided by Vyrianna
Categories Dessert
Time 55m
Yield 1 8x8 cake, 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 8x8 inch pan.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla.
- Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan.
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in pan.
Nutrition Facts : Calories 2879, Fat 145.2, SaturatedFat 59.4, Cholesterol 733.3, Sodium 2398.6, Carbohydrate 343.4, Fiber 11.1, Sugar 226.8, Protein 68
PARTY-TRICK PEANUT BUTTER CAKE
Provided by Molly Yeh
Categories dessert
Time 50m
Yield one 8-inch square cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish and line the bottom with parchment.
- In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients and stir to combine. Pour into the baking dish.
- Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.
- Cool in the pan for 10 minutes. Remove to a rack to cool completely, or serve while it's still warm. Serve plain or with desired toppings.
TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE
Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert
Provided by Good Food team
Categories Dessert
Time 1h45m
Number Of Ingredients 20
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
- Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
- Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
- To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
- Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
- Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
- To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
- Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
- Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.
Nutrition Facts : Calories 870 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
TRIPLE DECKER PEANUT BUTTER CAKE
Make and share this Triple Decker Peanut Butter Cake recipe from Food.com.
Provided by BamaBelle30
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place a race in the center of the oven and preheat oven to 350 degrees F.
- Lightly spray three 9-inch round cake pans with cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, peanut butter, oil, eggs, and vanilla in a large mixing bowl. Add 1 1/3 cups water, then beat with an electric mixer on low speed until blended 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side again if necessary. The batter should be well blended. Divide the batter among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
- Bake until the cakes spring back when lightly pressed with a finger, 18 to 20 minutes. Check the pan on the highest rack first as it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the cakes from the oven, and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each later and invert onto a rack and then invert onto another rack so that the cakes are right side up. Allow the cakes to cool completely.
- Meanwhile, place 28 of the peanut butter cups into the freezer for 15 to 20 minutes so they will be easier to chop, then finely chop them and set aside with the whole peanut butter cups.
- Make the frosting: Place the butter and peanut butter in a large mixing bowl and beat with an electric mixer on low speed until creamy. Add 2 cups confectioners' sugar, 1/4 cup milk and the vanilla and beat on low speed until the mixture is combined. Add 1 1/2 cups confectioners' sugar and the remaining 1/4 cup milk and beat the frosting until it is smooth and spreadable. Then, increase the mixer speed to high and beat, adding the remaining 1/2 cup sugar a little at a time until the frosting is thick and fluffy.
- To assemble the cake, place one cake layer, right side up, on a serving plate and spread some of the frosting over the top. Press half of the chopped Reese's into this frosting, distributing them evenly. Place a second cake layer, right side up, on top of the first. Spread some of the frosting over the top. Press the remaining chopped Reese's into this frosting. Place the third cake layer, right side up, on top of the second layer, then frost the top smoothly and generously. Frost the side of the cake with smooth, clean strokes. Place the remaining whole peanut butter cups decoratively around the edge of the cake.
Nutrition Facts : Calories 897.8, Fat 44.6, SaturatedFat 13.5, Cholesterol 69.6, Sodium 615.3, Carbohydrate 116.1, Fiber 3.8, Sugar 92.8, Protein 14.3
MADONNA'S TRIPLE DECKER REUBEN SANDWICH
This is from Chef Madonna L. Berry. Many of the fabulous Inns located in New England feature classic dishes. One of those quintessential dishes is the Reuben Sandwich. Try this variation.
Provided by CJAY8248
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Butter 1 side of 1 slice bread. Place the buttered side down on waxed paper.
- Spread 1 T. of the thousand island dressing on the bread.
- Place 1/2 of the swiss cheese on the dressing.
- Top with sauerkraut and 1/2 of the corned beef.
- Spread 1 T. thousand island dressing on both sides of the toast.
- Place on top of the corned beef.
- Press lightly.
- Next layer the remaining corned beef, coleslaw, and the cheese.
- Top with last piece of rye bread.
- Butter the top.
- Lightly press the sandwich together.
- Heat a pan and grill until golden brown on both sides.
- To serve: Slice the sandwich on the diagonal. Enjoy!
TRIPLE CHOCOLATE PEANUT BUTTER PUDDING CAKE (CROCK POT)
Yummy dessert made right in your crock pot. Recipe from Oct 2004 Better Homes and Gardens Slow cooker.
Provided by KaraRN
Categories Dessert
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Coat a 3 1/2 or 4- quart slow cooker with nonstick cooking spray; set aside.
- In a bowl, stir together flour,the 1/3 cup sugar, 2 T cocoa powder, and baking powder.
- Add chocolate milk, oil and vanilla. Stir until batter is smooth.
- Stir in peanut butter flavored pieces, chocolate pieces and peanuts.
- Spread evenly in the bottom of the prepared slow cooker.
- Combine the 3/4 c sugar and 2 T cocoa powder.
- Gradually stir in the boiling water.
- Pour mixture evenly over batter in slow cooker.
- Cover; cook on high-heat setting for 2-2 1/2 hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean.
- Let stand in cooker 30-40 minutes to cool slightly before serving.
- To serve, spoon the warm cake into desert dishes. If desired, top with scoops of ice cream. Spoon the sauce over cake and ice cream.
ADDICTIVE PEANUT BUTTER CAKE
My son-in-law remembered his grandmothers peanut butter cake from long ago. One of her daughters shared this very special recipe with me.
Provided by Rita P
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 13
Steps:
- Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
- Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
- Grease and flour 3 9" cake pans and bake at 350 degrees for 20 to 25 minutes.
- Icing: Bring sugar and milk to a boil, boil about 7 minutes.
- Add peanut butter, butter and vanilla& beat until spreading consistency.
Nutrition Facts : Calories 10052.6, Fat 562.7, SaturatedFat 212.4, Cholesterol 1160.9, Sodium 8706.5, Carbohydrate 1102.7, Fiber 47.1, Sugar 783.6, Protein 239.3
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5/5 (4)Total Time 2 hrs 45 minsCuisine AmericanCalories 857 per serving
- Place one layer of cake onto a cake stand or serving plate. Top with approximately 3/4 cup of buttercream, sprinkle with 1/4 cup chopped peanuts. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
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