DOUBLE PEANUT BUTTER CAKE
My family loves peanut butter cake, so I came up with a recipe that packs in as much peanut butter as possible. Easy to say, they can't get enough of it. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.
Nutrition Facts :
PEANUT BUTTER CAKE VI
Yummy peanut butter crumb cake with chocolate chips.
Provided by Tammy Mattice
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
- In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 51.1 g, Cholesterol 36.1 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 5 g, Sodium 269.5 mg, Sugar 34.8 g
DOUBLE PEANUT BUTTER POUND CAKE
A friend of ours wanted to see if we could make a peanut butter pound cake. This is posted in response to her request. :) Found on another site and then had several peanut butter loving friends try it out. :)
Provided by SweetsLady
Categories Dessert
Time 1h45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350. Grease and flour 10 inch tube pan.
- In large mixing bowl, combine butter, peanut butter, sugar, and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
- In another bowl, combine flour, baking powder, and salt; stir into butter mixture alternately with milk. Pour into pan.
- Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15-30 minutes.
- Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.
- Frosting (Sometimes I make only half of this as it makes a LOT):.
- In sauce pan over low heat, melt 1/2 cup each of peanut butter and corn syrup. Stir in 2 cups powdered sugar, 1 T. milk, and 1 t. vanilla; mix until smooth.
DOUBLE PEANUT BUTTER CAKE
From Taste of Home. For the peanut butter lovers..... My kids are especially big fans! When I make this, I always add a large spoonful of additional peanut butter to the frosting for a more peanutty, less sweet taste. Sorry, I don't have an accurate measurement - I'm bad about doing that. I would guess it's a heaping tablespoonful. :) My family's only complaint is that I don't make this often enough. So many recipes, so little time.....
Provided by Sweet Diva MJ
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream peanut butter, butter and sugar.
- Add eggs; mix well.
- Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well.
- Pour into a greased 9 inches square baking pan.
- Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- For frosting, cream.
- peanut butter and butter.
- Add sugar, milk and vanilla; mix until smooth.
- Frost cake.
- Yield: 9 servings.
Nutrition Facts : Calories 551.8, Fat 23.3, SaturatedFat 8.9, Cholesterol 74.5, Sodium 350.8, Carbohydrate 79, Fiber 2.2, Sugar 58.2, Protein 10.4
PEANUT BUTTER CAKE
Our Test Kitchen combines the popular flavors of chocolate and peanut butter in a mini layer cake that's delectable and attractive. Make sure to store any leftovers in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine 2 tablespoons egg and 2 tablespoons milk. Stir in 3 tablespoons sugar and chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes just to a boil. Remove from the heat; cool to room temperature., In a small bowl, cream shortening and remaining sugar. Add remaining egg. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with remaining milk. Add chocolate mixture; mix well., Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Split cake horizontally in half; level top., For frosting, in a small bowl, beat cream cheese. Gradually beat in milk and peanut butter. Spread between layers and over top and sides of cake. Sprinkle with peanuts. Garnish with candy bar. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 26g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 276mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 2g fiber), Protein 10g protein.
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