Peanut Butter Cake With Chocolate Icing Recipes

CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
• For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pan and bake for about 30-35 minutes or until the center of the cake springs back when you touch it.
• Allow the cake to cool on a cooling rack. While the cake is cooling, make the frosting
• In the bowl of a stand mixer, cream together butter and peanut butter for 2 minutes.
• Add 1 cup of powdered sugar and mix until blended.
• Add 2 tablespoons of heavy cream and beat until completely blended.
• Add in the remaining cup of powdered sugar. Beat for 1 minute.
• Test the frosting and if you need another tablespoon or two of heavy cream to make the frosting spreadable, add it in.
• Beat for 2-3 minutes until the frosting is light and fluffy.
• *Add in ½ teaspoon of vanilla if desired.
• Use a spatula to spread the peanut butter frosting on the cooled chocolate cake.
• Sprinkle with chopped candies if desired.

PEANUT BUTTER CAKE WITH CHOCOLATE ICING

Steps:

• In a mixing bowl, combine flour, sugar, and salt.
• In a saucepan, melt butter. Add peanut butter. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
• In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan (I use an 18x13 sheet cake pan) and bake at 350-degrees for 20 minutes.
• While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
• Cut into squares, eat, and totally wig out over the fact that you've just made the best peanut butter sheet cake. Ever.

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
• Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
• Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER ICING

Steps:

• Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
• In 2-quart saucepan, heat butter, peanut butter and milk over medium-low heat, stirring constantly, until butter and peanut butter are melted. Heat to boiling; remove from heat. Stir in vanilla. Working quickly, add powdered sugar, 1 cup at a time, beating with whisk until incorporated and icing is smooth. Immediately spread icing over cake. Sprinkle with peanuts. Store loosely covered.

PEANUT BUTTER CAKE WITH CHOCOLATE-PEANUT BUTTER ICING

Steps:

• Preheat oven to 350°F. Grease and flour 2 9-inch-diameter cake pans with 1 3/4-inch-high sides. Prepare cake according to package directions, beating in 1/2 cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.
• Combine chocolate syrup and semisweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Place 1 cake layer on platter. Spread top with 1 1/2 cups icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts. (Can be prepared up to 1 day ahead. Cover.) Cut into wedges and serve.

PEANUT BUTTER MUG CAKE WITH CHOCOLATE ICING AND POTATO CHIPS

Steps:

• Make the mug cake: Whisk the peanut butter, granulated sugar, flour, baking powder and egg together in a medium bowl and then transfer to a mug. Microwave on high until puffed and set, 60 to 70 seconds. Let cool for 5 minutes.
• Meanwhile, make the frosting: Mix the powdered sugar and chocolate syrup together until smooth.
• Spoon the frosting over the cake. Crush a few potato chips over the top and insert a few whole chips into the frosting. Eat immediately.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.