PEANUT BUTTER-CARAMEL POUND CAKE
Provided by Giada De Laurentiis
Time 2h34m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.
- In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.
PEANUT-CARAMEL-CANDY BAR CAKE
With little effort, you can make this decadent restaurant-style dessert at home!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In heavy 1 1/2-quart saucepan, heat butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 2 ungreased 9-inch round cake pans. Sprinkle evenly with peanuts.
- Make cake batter as directed on box. Carefully spoon batter into pans.
- Bake 36 to 41 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack, placing cakes peanut sides up. Cool completely, about 1 hour.
- Gently stir candy into frosting. Place 1 cake layer, peanut side up, on serving plate. Spread with half of the frosting mixture. Top with second layer, peanut side up. Spread top with remaining frosting mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Nutrition Facts : Calories 650, Carbohydrate 78 g, Cholesterol 80 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 60 g, TransFat 2 g
EASY PEANUT BUTTER VEGAN MUG CAKE
You're 3 minutes away from sweet tooth attack to moist, rich cake in your hot little hands. I affectionately call this "teacup cake" because it's a petite version that makes just enough to satisfy my sweet tooth.
Provided by Kare for Kitchen Treaty
Time 3m
Number Of Ingredients 7
Steps:
- Add all ingredients except the chocolate chips (if using) to an 8-ounce or larger microwave-safe mug. Use a fork to stir together until combined. It might seem lumpy at first but keep stirring and it'll resemble cake batter in no time!
- Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If it's not done after 60 seconds, try cooking in 15-second intervals until done. (To bake in the oven, heat oven to 375 degrees Fahrenheit and place batter in an oven-safe ramekin or oven-safe mug. Bake until domed and the top springs back when you poke it, 15-20 minutes. )
- Top with chocolate chips or chunks if desired and enjoy right away.
Nutrition Facts : ServingSize 1 mug cake, Calories 307 kcal, Sugar 15 g, Sodium 294 mg, Fat 17 g, SaturatedFat 3 g, Carbohydrate 32 g, Fiber 2 g, Protein 10 g
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