Individual Chocolate And Peanut Butter Bundt Cakes Recipes

INDIVIDUAL CHOCOLATE AND PEANUT BUTTER BUNDT CAKES

Steps:

• Preheat oven to 350°F.
• Make peanut butter mixture:
• Beat together cream cheese and peanut butter in a bowl with an electric mixer until smooth. Add yolks, sugar, and flour and beat until just combined. Transfer to a pastry bag and chill.
• Make chocolate mixture:
• Put cocoa powder in a bowl and add boiling water in a stream, whisking until smooth. Stir in chopped chocolate and let stand 1 minute, then whisk until smooth. Cool to room temperature, then whisk in sour cream and vanilla.
• Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with cleaned beaters until pale and fluffy, then add eggs 1 at a time, beating after each addition until just combined. Reduce speed to low and add flour mixture and cocoa mixture alternately in 3 batches, beginning and ending with flour mixture and beating until batter is just combined.
• Fill baking pans:
• Spoon some of chocolate mixture into second pastry bag and pipe into well-buttered cake molds to fill each about one fourth of the way. Refill pastry bag as needed.
• Form 3 evenly spaced, equal pockets of peanut butter mixture in each cake by placing tip of pastry bag with peanut butter mixture onto bottom of mold and squeezing about a heaping teaspoon each time.
• Fill molds three-fourths full with remaining chocolate mixture, smoothing tops but being careful not to disturb peanut butter mixture.
• Bake cakes in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out with crumbs adhering, 15 to 18 minutes (cakes will be dark).
• Run a thin knife around inside edges of molds and gently invert cakes onto racks, then cool completely.

PEANUT BUTTER BUNDT CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.

CHOCOLATE-PEANUT BUTTER BUNDT CAKES

Steps:

• Preheat oven to 350F degrees.
• Grease 12 individual 1 cup bundt pans with 2 Tablespoons of butter.
• Into small mixing bowl, sift flour, baking powder, baking soda and salt together. Set aside.
• In a large mixing bowl, cream together the remaining butter and the granulated sugar using an electric mixer fitted with paddle attachment set on medium speed.
• Add the eggs, one at a time, beating well after each addition.
• Add the melted chocolate and vanilla and beat to mix.
• Add the flour mixture 1/2 cup at a time, alternating with the 1 cup milk, beating until everything is incorporated.
• Fill each tin with 1/4 cup of the batter.
• Place some of the peanut butter chips in the center of the batter in each cup, then pour in remaining bater to fill the tins.
• Bake until the cakes set, 18-20 minutes.
• Remove from oven and let cool in pans for 5 minutes, on wire racks, then flip out of tins and cool 5 minutes more.
• Glaze:.
• In a small mixing bowl, combine the cocoa powder, confectioners' sugar and as much of the remaining milk as needed to whisk into a smooth glaze.
• Set the cakes on wire rack and spoon equal amounts of the glaze over them.
• Allow to cool before serving.
• Mixed Berry Coulis:.
• Bring the berries, syrup and lemon juice to a simmer in a heavy-medium, saucepan over low heat. Simmer stirring occasionally, until the berries are very soft, about 10 minutes.
• Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
• Pour into simmering raspberry mixture, Cook stirring occasionally, until sauce thickens.
• Strain through a fine-wire mesh sieve into medium bowl; discard the seeds.
• Cool completely and then cover and refrigerate until ready to serve. (Freeze leftover coulis in a plastic container for up to 1 month).
• Simple Syrup:.
• Bring sugar and water to a boil in a medium heavy saucepan over high heat. Reduce the heat to medium-low. Simmer, stiring until the sugar is completely dissolved 6-8 minutes.
• Let cool completely.
• Transfer to airtight container. Refrigerate until completely chilled at least 4 hours.

CHOCOLATE-PEANUT BUTTER DREAM BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
• In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.