To Die For Two Layered Confetti Cake With Peanut Butter Chocolat Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TO DIE FOR TWO LAYERED CONFETTI CAKE WITH PEANUT BUTTER CHOCOLAT



To Die for Two Layered Confetti Cake With Peanut Butter Chocolat image

I choose a day to bake all day. First I pulled out a box of confetti cake mix and said hmm... I'm going to make a cake. I didn't have the right size pan for one cake so I made two. I looked all day for a frosting recipe and I found one that I would add too. I hope you enjoy this cake!

Provided by chickslovefood

Categories     Dessert

Time 1h30m

Yield 2 cakes, 12 serving(s)

Number Of Ingredients 10

1 (16 1/2 ounce) box cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
3/4 cup creamy peanut butter
1/2 cup butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 cup milk
2 1/2 tablespoons cocoa

Steps:

  • Follow directions on cake box for the cakes.
  • Beat the peanut butter and butter in medium bowl with electric mixer at medium speed until smooth. Add powdered sugar and vanilla; beat at low speed for 1 minute or until crumbly. Slowly add milk, beating until creamy. Pipe or spread onto the cakes.

Nutrition Facts : Calories 487.1, Fat 27.6, SaturatedFat 8.5, Cholesterol 67.5, Sodium 423.9, Carbohydrate 54.7, Fiber 1.5, Sugar 42.5, Protein 7.8

TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE



Triple chocolate & peanut butter layer cake image

Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert

Provided by Good Food team

Categories     Dessert

Time 1h45m

Number Of Ingredients 20

225ml rapeseed oil, plus more for the tins
250g self-raising flour
4 tbsp cocoa
1 ½ tsp bicarbonate of soda
225g caster sugar
3 tbsp golden syrup
3 large eggs, beaten
225ml milk
200g dark chocolate, chopped
2 tbsp chocolate chips
small handful pretzel pieces
2 tbsp honeycomb pieces
65g dark chocolate
250g soft salted butter
500g icing sugar
45g smooth peanut butter
1-2 tbsp cocoa
200ml double cream
100g dark chocolate, finely chopped
chocolate eggs, some hollow, some filled, gold lustre, toffee popcorn and pretzels

Steps:

  • Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
  • Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
  • Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
  • To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
  • Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
  • Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
  • To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
  • Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
  • Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.

Nutrition Facts : Calories 870 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

DEATH BY CHOCOLATE II



Death By Chocolate II image

Also known as Killer Cake or Punch Bowl Dessert. Definitely one of the best!

Provided by Bev

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
½ cup coffee flavored liqueur
2 (16 ounce) packages frozen whipped topping, thawed
2 (5.9 ounce) packages instant chocolate pudding mix
8 cups milk
6 (1.4 ounce) bars chocolate covered English toffee
⅛ cup slivered almonds for topping

Steps:

  • Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
  • Mix the pudding mixes with the milk until thick.
  • In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 569.7 calories, Carbohydrate 72.6 g, Cholesterol 17.5 mg, Fat 27.4 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 17.8 g, Sodium 672.8 mg, Sugar 56.8 g

CAKE MIX EXTENDER



Cake Mix Extender image

Make and share this Cake Mix Extender recipe from Food.com.

Provided by LAURIE

Categories     < 15 Mins

Time 5m

Yield 1 cake mix

Number Of Ingredients 6

3/4 cup flour
1/4 cup sugar
1 teaspoon baking soda
1/2 cup water
1/4 cup oil
1 egg

Steps:

  • Mix all together.
  • Add to your already mixed cake mix batter.
  • Bake per directions but may need and additional 5-10 minutes longer to become done.

Nutrition Facts : Calories 1088, Fat 60.2, SaturatedFat 8.8, Cholesterol 186, Sodium 1335.5, Carbohydrate 121.9, Fiber 2.5, Sugar 50.3, Protein 16

PEANUT BUTTER CHOCOLATE LAYER CAKE



Peanut Butter Chocolate Layer Cake image

Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!

Provided by Miss Alison

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 21

¾ cup butter, softened
¾ cup creamy peanut butter
2 cups packed brown sugar
3 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
2 (1 ounce) squares semisweet chocolate
1 cup butter, softened
4 cups sifted powdered sugar
¼ cup cocoa powder
¼ cup milk
2 teaspoons vanilla extract
½ cup butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
16 miniature peanut butter cups (such as Reese's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
  • Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
  • Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
  • While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
  • Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
  • Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
  • Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
  • Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.

Nutrition Facts : Calories 1125.1 calories, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g

More about "to die for two layered confetti cake with peanut butter chocolat recipes"

BEST DEATH BY CHOCOLATE CAKE RECIPE - DELISH
Web Nov 1, 2019 Directions. Step 1 Preheat oven to 350°. Line three 8” round cake pans with parchment and grease with cooking spray. Step 2 Make cake: In a large bowl, whisk …
From delish.com
5/5 (11)
Category Feed a Crowd, Dessert
  • Preheat oven to 350°. Line three 8” round cake pans with parchment and grease with cooking spray.
  • Make cake: In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, baking powder, and salt.
See details


DEATH BY CHOCOLATE CAKE RECIPE (SUPER MOIST) - EASY AND DELISH

From easyanddelish.com
5/5 (2)
Total Time 55 mins
Category Dessert
Published Sep 23, 2020
See details


CHOCOLATE PEANUT BUTTER CAKE | BEYOND FROSTING
Web Mar 29, 2023 Key Ingredients This is my absolute favorite, easy moist chocolate cake recipe. It’s light and fluffy and it all comes together in about 10 minutes. Below is a short …
From beyondfrosting.com
See details


PEANUT BUTTER CHOCOLATE CAKE - SUGAR SPUN RUN
Web Oct 21, 2021 My Peanut Butter Chocolate Cake is made with three layers of incredibly moist and rich dark chocolate cake, covered in peanut butter frosting, and draped with …
From sugarspunrun.com
See details


261848 DIE FOR TWO LAYERED CONFETTI CAKE WITH PEANUT BUTTER …
Web food cake with peanut butter frosting, sweet melissa baking book, makes 1 9 cake, best-quality unsweetened chocolate , coarsely shopped, vegetable or canola oil, sugar, all …
From recipeofhealth.com
See details


CHOCOLATE LAYER CAKE WITH PEANUT BUTTER FROSTING
Web 4 ounces 60% cacao semisweet chocolate, chopped; 6 tablespoons unsalted butter; ⅔ cup sour cream; 1 teaspoon vanilla extract; 2 large eggs, lightly beaten; 2 cups all-purpose …
From pauladeenmagazine.com
See details


CHOCOLATE PEANUT BUTTER CAKE - TASTES BETTER FROM SCRATCH
Web Sep 7, 2021 Combine dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Add wet ingredients: eggs, milk, oil, and …
From tastesbetterfromscratch.com
See details


SINGLE LAYER FUNFETTI CAKE - BEYOND THE BUTTER
Web Apr 12, 2021 Yields only one 6-inch single layer funfetti cake—but thick enough to be sliced into two layers! Perfect for up to 6 people. It's moist and tender—thanks to the …
From beyondthebutter.com
See details


PEANUT BUTTER CONFETTI CAKE - A PRETTY LIFE IN THE SUBURBS
Web Apr 15, 2017 Peanut Butter Confetti Cake. By Jo-Anna Rooney Posted April 15, 2017 Updated March 10, 2023. Jump to Recipe. 6.7K shares. This Peanut Butter Confetti …
From aprettylifeinthesuburbs.com
See details


CONFETTI LAYER CAKE (RECIPE + VIDEO) - SALLY'S BAKING ADDICTION
Web Sep 19, 2022 Buttercream Frosting. I use the same frosting as my 3-layer vanilla cake, but add a little more vanilla. It’s basically my vanilla buttercream recipe, only scaled up to …
From sallysbakingaddiction.com
See details


CHOCOLATE PEANUT BUTTER CAKE (FOR TWO) — ELISABETH & BUTTER
Web Jan 31, 2018 Two layers of rich chocolate cake with a smooth and creamy peanut butter frosting and a chocolate ganache drizzle-Truly a taste of Heaven!The frosting is my …
From elisabethandbutter.com
See details


TO DIE FOR TWO LAYERED CONFETTI CAKE WITH PEANUT BUTTER …
Web Rate this To Die for Two Layered Confetti Cake With Peanut Butter Chocolat recipe with 1 (16 1/2 oz) box cake mix, 3 eggs (or as called for by your cake mix), 1/3 cup oil (or as …
From recipeofhealth.com
See details


FUNFETTI LAYER CAKE FROM SCRATCH - ALWAYS EAT DESSERT
Web Feb 26, 2020 This funfetti layer cake is baked from scratch and includes a surprise chocolate layer inside! Topped with cream cheese frosting and scattered sprinkles, this …
From alwayseatdessert.com
See details


SIX LAYER PEANUT BUTTER CHOCOLATE CAKE - BUTTERNUT BAKERY
Web by Jenna / 1 Comment This is the ultimate cake for peanut butter cup lovers! This moist chocolate cake is 6 layers and smothered in smooth peanut butter frosting. Topped …
From butternutbakeryblog.com
See details


CHOCOLATE PEANUT BUTTER FUDGE CAKE - HOMEMADE IN THE KITCHEN
Web Feb 25, 2022 This two layer Buckeye Layer Cake, aka chocolate peanut butter fudge cake, is made with fudgy chocolate cake layers with a creamy peanut butter filling then …
From chocolatemoosey.com
See details


THE ULTIMATE CHOCOLATE PEANUT BUTTER CAKE - CAKE BY COURTNEY
Web Nov 16, 2022 Preheat the oven 30 minutes before baking. Use room temperature ingredients. Spray your pan. Line with parchment paper. Beat butter, sugar, and eggs on …
From cakebycourtney.com
See details


DEATH BY CHOCOLATE - 7 EASY CHOCOLATE DESSERT RECIPES
Web Oct 19, 2021 Chocolate Salami. Chocolate salami - another easy and delicious dessert for Christmas (or any other occasion). This beautiful and original no-bake dessert is …
From thecookingfoodie.com
See details


EASY DEATH BY CHOCOLATE CAKE - SPICY SOUTHERN KITCHEN
Web Aug 30, 2019 Gradually beat in powdered sugar. Beat in milk and almond extract. Spread frosting on top of one layer of cake. Place second layer on top and spread frosting on …
From spicysouthernkitchen.com
See details


Related Search