Peanut Butter Cake And Chocolate Marshmallow Glaze Recipes

CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Chocolate Cake: Preheat oven to 350°F. Butter three 8 inch round cake pans. Set aside.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.
• Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they don't cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.
• Divide batter evenly between prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
• Let cakes cool in pans until cool to the touch - then frost.
• Peanut Butter Frosting: Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, one half cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.
• When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
• Assemble the three cake layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop cake in the freezer to harden the crumb coat for about 10 minutes.
• Apply one final thick and even layer around the outside of the cake and top with chocolate sauce if desired!

PEANUT BUTTER CAKE AND CHOCOLATE MARSHMALLOW GLAZE

Steps:

• Preheat oven to 375^. Spray a 9x13-inch baking pan;set aside. --- In medium bowl of mixer; beat peanut butter, banana, oil and water together on medium until smooth. with just a few small pieces of banana lumps. Beat in eggs, cocoa powder and cake mix on medium high for one minute, until well blended, add a little more water if desired (batter will be thick), Fold in peanuts. Pour into prepared pan .Bake for 35 minutes or tested done with toothpick. Cool on wire rack.
• Make Chocolate Glaze: In a safe bowl, microwave whipping cream on high 1 minute and 30 seconds. Remove and add the chips; let stand 2 minutes. Stir until smooth. Pour over top of cake. Spread evenly.
• Make Marshmallow Glaze: In a small bowl, stir 1 Tablespoon of the boiling water into marshmallow creme until smooth. If glaze is to thick, stir in the remaining boiling water to make a glaze. Pour Marshmallow Glaze over chocolate glaze. Sprinkle with crushed nuts and dried banana chips on top.

CHOCOLATE, PEANUT BUTTER AND MARSHMALLOWS

Steps:

• Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
• Add marshmallows and mix.
• Pour in a greased 8inch pan and put in fridge for about 2 hours.
• If you need this quick, put in freezer for about 45 minutes.

CHOCOLATY PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350°. Sprinkle marshmallows into a greased 13x9-in. baking pan. In a large bowl, combine cake mix, water, peanut butter, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes or until smooth. Pour over marshmallows; sprinkle with chocolate chips. , Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES

Steps:

• Place first 5 ingredients in a large heavy saucepan; cook and stir over low heat until smooth and blended, about 5 minutes (mixture will be very thick). Remove from heat; stir in remaining ingredients. Spread into a greased 13x9-in. pan., Refrigerate, covered, until firm, about 4 hours. Cut into squares. Store in an airtight container in the refrigerator.

CHOCOLATE-PEANUT BUTTER MALLOW BARS

Steps:

• Heat oven to 350°F.
• Combine dry cake mix, butter and 1/3 cup milk; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min.
• Mix peanut butter and remaining milk until blended; spread onto crust. Top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
• Bake 18 min. or just until center is set. Cool completely before cutting into bars.

CHOCOLATE-PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

PEANUT BUTTER AND CHOCOLATE MARBLE CAKE

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 ;).

CHOCOLATE-PEANUT BUTTER GLAZE

Steps:

• In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
• Cook, whisking often, until the chocolate is melted and the mixture is smooth.
• Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

SKINNYGIRL'S CHOCOLATE CAKE WITH PEANUT BUTTER GLAZE

Steps:

• For the cake: Preheat the oven to 350°F Put all of the ingredients in a bowl and stir until combined.
• Pour the batter into a loaf pan coated with cooking spray. Bake 40 to 50 minutes, rotating the pan about halfway through the baking time. When a toothpick inserted into the middle comes out clean, it's done.
• Let the cake cool completely, then top with Peanut Butter Glaze. Slice & serve.
• For the glaze: Combine all of the ingredients in a bowl and mix with a hand blender until the sugar crystal are dissolved. If they aren't dissolving, you can gently heat the mixture until they do. Heat on low on the stove or on 50 percent power in the microwave, stirring every 20 seconds. Be careful with splattering when blending.

CHOCOLATE MARSHMALLOW CAKE

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).

CHOCOLATE POUND CAKE WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.