PEANUT BUTTER & CHOCOLATE SNACK CAKES
Steps:
- Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups; set aside .
- Combine brown sugar, peanut butter and butter in bowl; beat at medium speed until well mixed. Add eggs; continue beating until well mixed. Add buttermilk and vanilla; beat at low speed until well mixed. Add flour, baking powder, baking soda and salt; continue beating until well mixed. Stir in mini chocolate chips.
- Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until golden brown and toothpick inserted into center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely.
- Combine all frosting ingredients in bowl. Beat at low speed until well mixed. Increase speed to medium; beat, scraping bowl often, until light and fluffy. Spread evenly over snack cakes. Sprinkle with decorator sugar.
Nutrition Facts : Calories 340 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 200 milligrams, Carbohydrate 38 grams, Fiber 2 grams, Sugar grams, Protein 6 grams
CHOCOLATE PEANUT BUTTER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
- Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
- For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
- To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.
CHOCOLATE-PEANUT BUTTER SHEET CAKE
This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth variety of peanut butter, and plug in your mixer-manpower alone won't be enough. Scatter chopped peanuts along the edges for any crunchy fans in the house.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h10m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
- Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
- Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
- Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
- Frosting: Beat butter and peanut butter on medium-high speed until light and fluffy, about 2 minutes. Beat in confectioners' sugar until thick and fluffy. Remove from mixer; stir in sour cream by hand until frosting is silky and dense. Spread over cake; sprinkle top with peanuts. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.
PEANUT BUTTER & CHOCOLATE CAKE
The sweet and salty combo of peanut butter and chocolate make this cake irresistible - decorate with pretzels for added crunch
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease 2 x 22cm round cake tins, lining the bases with baking parchment and greasing the parchment too.
- Put the cocoa in a small bowl with 100ml hot water. Whisk together until smooth, then set aside. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and melt gently together, stirring occasionally. Remove from the heat and allow to cool slightly.
- In a large bowl, beat the sugar and eggs together using an electric whisk until thick and pale. With the blades still running, pour in the chocolate mixture, mixing until smooth and fully combined. In a separate bowl, mix together the flour and baking powder. Sieve the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the cocoa mixture and mix to combine. Divide the batter between your prepared tins and bake for 30-35 mins or until a skewer inserted into the middle comesout clean. Allow the cakes to cool in the tins for about 10 mins, then turn out onto a wire rack, peeling off the parchment, to cool completely.
- For the icing, beat the butter in a large bowl with an electric whisk until light and creamy. Beat in the icing sugar a little at a time, then add the peanut butter, mixing until smooth. Add a pinch of salt and the cream, again mixing until smooth.
- To assemble the cake, use a large serrated knife to slice each cake in half. Place the first round of cake onto a cake board or serving plate and top with a thin layer of icing. Repeat until all the cake layers have been used. To decorate, use the remaining icing to spread over the top and sides of the cake. Use a spatula or a palette knife to create a swirl pattern around the outside of the cake, and finish by pressing the pretzels onto the top and sides - there is enough to cover about half the sides, leaving the icing partially on display. Best served within 2 days of baking, but the cake will keep for up to 4 days.
Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE PEANUT BUTTER SNACK CAKES
Bask in the nostalgia of old-school snack cakes with this homemade version featuring creamy peanut butter and rich chocolate.
Provided by Zac Young
Categories Dessert
Time 40m
Yield 12 Cakes, 12 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE CAKE:.
- Preheat the oven to 325.
- Line one "jelly roll" pan with parchment paper cut exactly to fit the bottom of the pan, spraying the sides and bottom with nonstick spray before lining.
- In a medium bowl, whisk the warm water with the cocoa powder until smooth. In a stand mixer fitted with the paddle attachment (or in a large bowl by hand), beat the sugar, oil, vanilla and eggs on medium speed until combined. Turn the machine to lowest speed and add the flour, baking soda and salt. Stir until just incorporated, but do not over mix! Stream in the cocoa power and water mixture and scrape the sides and bottom of the bowl. Stir in the buttermilk, the batter will be very thin. Spread the batter into an even layer making sure to get into the corners of the pan. Bake at 325 for 8 to 10 minutes until the cake is just barely baked through. If you over-bake it will be crispy. Let cool.
- FOR THE FROSTING:.
- In a stand mixer, or by hand, beat together the cream cheese, peanut butter and powdered sugar until smooth. Add the whole milk and salt and mix until incorporated.
- FOR THE GLAZE:.
- Gently melt the chocolate in a microwave safe bowl. Stir in the oil.
- Place a wire cooling rack on top of a parchment lined jelly roll pan.
- Drop the frosting in small dollops over the cake, then spread it evenly using an offset spatula. Remove the frosted cake from the pan and place on a cutting board, keeping the parchment attached.
- Using sharp scissors, cut the cake horizontally into two strips. Cut each strip into 6 even sections. Using the parchment to help, turn the segments into a tight roll. Because the cake is pliable, you can mold it into a perfect log. Place the rolls seam side down on the wire glazing rack. Pour the glaze over each log and top with chopped peanuts, reusing the extra glaze that has dripped through the wire rack onto the parchment.
Nutrition Facts : Calories 666.8, Fat 51.8, SaturatedFat 20.2, Cholesterol 32.7, Sodium 596, Carbohydrate 51.7, Fiber 9.5, Sugar 30.3, Protein 17.7
BEST EVER PEANUT BUTTER CHOCOLATE MOLTEN CAKES
Make and share this Best Ever Peanut Butter Chocolate Molten Cakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 4 molten cakes, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425°F Butter 4 (3/4-cup) custard cups or soufflé dishes and place on baking sheet.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted.
- Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
- Pour 1/2 the batter evenly into prepared cups. Spoon 1 tablespoons peanut butter into centre of batter in each cup. Cover with remaining batter.
- Bake 14 minutes or until sides are firm but centers are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen.
- Invert cakes onto dessert plates. Cut in half to serve.
CHOCOLATE PEANUT BUTTER CAKE
The original recipe was a from-scratch cake, but I use a boxed mix to save time. I hope you enjoy the rich dessert as much as we do.-Patricia Eckard, Singers Glen, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack., In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set.
Nutrition Facts : Calories 439 calories, Fat 25g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 431mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
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