Chocolate Peanut Butter Pinecone Cakes Recipe

Verified Recipe

Time: 140 minutes

Created:

Ingredients:

  1. flour
  2. sugar
  3. baking soda
  4. salt
  5. eggs
  6. sour cream
  7. vanilla extract
  8. butter
  9. cocoa powder
  10. hot water
  11. smooth peanut butter
  12. powdered sugar
  13. milk
  14. slivered almonds

Steps:

  1. for the cake:
  2. preheat the oven to 350 degrees f
  3. grease and flour a 18 by 13-inch rimmed baking sheet
  4. in a large mixing bowl , combine the flour , sugar , baking soda , and salt
  5. in a separate mixing bowl , beat the eggs and mix in the sour cream , and vanilla
  6. add the egg mixture to the flour mixture , mixing until just combined
  7. in a saucepan over medium-high heat , melt the butter and stir in the cocoa powder , and hot water
  8. bring the mixture to a boil and then remove from the heat
  9. cool slightly , and incorporate the cocoa mixture with the dry ingredients , mixing just until blended
  10. pour the batter into the prepared pan
  11. bake for 25 minutes , or until a tester inserted into the center comes out clean
  12. cool completely
  13. for the frosting:
  14. in a large heavy-bottomed saucepan over medium heat , melt the butter
  15. add the peanut butter and mix until smooth
  16. remove from the heat
  17. in a separate large bowl , whisk together the milk , and powdered sugar until fully incorporated
  18. stir in the vanilla , and slowly incorporate the peanut butter mixture , blending well after each addition
  19. this frosting is best to spread when warm , so you may need to reheat it when constructing your pinecones
  20. assembly:
  21. with an oval cookie cutter , cut ten ovals from the cake
  22. once you have your ovals , trim each one to resemble a pinecone: create a pointed
  23. then , shave off corners and top with the knife so that each cake further takes on a pinecone shape
  24. frost one cake at a time , arranging sliced almonds in the frosting to look like the scales of a pinecone
  25. start at the base and set the almond slices , pointy end out , in a spiral pattern
  26. continue adding almond slivers until the entire surface is covered
  27. repeat until all cakes are frosted and decorated
  28. to create "snow-covered" pinecones , dust the cakes with powdered sugar and serve


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