CHOCOLATE CHIP PEANUT BUTTER CAKE
Steps:
- Preheat the oven to 350°F. Lightly oil a 9-inch square or round cake pan.
- Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.
- Combine the applesauce, rice milk, and peanut butter in another bowl and whisk together until smooth. Pour into the flour mixture and stir until fairly well blended, then whisk the mixture until smooth.
- Stir in the chocolate chips and optional peanuts. Pour into the prepared pan. Bake for 25 to 30 minutes, until golden on top and a knife inserted into the center comes out with chocolate, but no batter.
- Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.
- nutrition information
- (based on 9 squares)
- Calories: 220
- Total Fat: 11g
- Protein: 9g
- Carbohydrates: 29g
- Fiber: 3g
- Sodium: 195mg
GIANT CHOCOLATE PEANUT BUTTER COOKIE CAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, all purpose flour, natural cocoa powder, baking soda, kosher salt, unsalted butter, granulated sugar, large eggs, vanilla extract, unsalted butter, Skippy® Creamy Peanut Butter, powdered sugar, vanilla extract, kosher salt, milk, heavy cream, semisweet chocolate chip, roasted, salted peanuts
Provided by Skippy
Categories Desserts
Yield 1 cake
Number Of Ingredients 18
Steps:
- Make the cookie cake layers: Preheat the oven to 350°F (180°C). Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 4 minutes, or until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Add the vanilla and mix for 1 minute more, until incorporated.
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Divide the dough evenly between the prepared cake pans, spreading evenly to cover the bottoms of the pans completely.
- Bake the cookie cakes for 15-20 minutes, or until they have firmed up and start to pull away from the sides of the pans. It's okay if they are a bit soft in the centers, but not runny; they will continue to firm up as they cool. Let the cookie cakes cool completely, about 30 minutes.
- Make the peanut butter frosting: Add the butter and Skippy® Creamy Peanut Butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until light and fluffy, about 5 minutes. Gradually add the powdered sugar and mix on low speed until incorporated. Add the vanilla, salt, and milk, and whip on medium speed for 3-5 minutes, or until very light and fluffy. Transfer the frosting to a piping bag fitted with a large round tip.
- Assemble the cookie cake: Pipe a small amount of frosting onto the center of a plate or cake stand, then place a cookie cake layer on top to secure. Pipe the frosting on top of the cookie in a spiral pattern to cover completely. Repeat with the remaining cake layers and frosting, finishing with a thin layer of frosting atop the final cookie layer. Using an offset spatula, spread the top layer of frosting evenly over the top of the cake. Using a cake scraper, gently smooth the frosting around the sides of the cake so it is flush with the edges of the cookies, adding more frosting as needed to fill any gaps. Transfer the cake to the refrigerator or freezer to chill for about 30 minutes.
- Make the chocolate ganache: Add the cream to a medium microwave-safe bowl and microwave on high power for 30 seconds. Add the chocolate chips and let sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth. Let cool for 1-2 minutes, then transfer to a piping bag. Cut a small opening in the tip of the bag.
- Remove the cake from the refrigerator. Carefully pipe the ganache around the sides of the cake so it drips over the edge, varying the length of each drip. Pipe more ganache on top of the cake and use an offset spatula to spread in an even layer.
- Transfer the remaining peanut butter frosting to a piping bag fitted with a large star tip. Pipe dollops of frosting around the top edge of the cake. Garnish the cake with the chopped peanuts.
- Slice and serve.
- Enjoy!
PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE
This is adapted from a low glycemic cookbook I borrowed from the library. The peanut butter, chocolate chips and buttermilk help to make this a moist, decadent cake.
Provided by Pam-I-Am
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
- In a medium bowl, mix together the flours, baking powder and soda and salt.
- In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
- Add the sugar, egg whites and vanilla and beat for 2 minutes.
- Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
- Scrape batter into bundt pan and spread level.
- Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
- Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
- Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
- Remove paper, cut and serve.
Nutrition Facts : Calories 273.7, Fat 12.4, SaturatedFat 5.5, Cholesterol 16.2, Sodium 250.8, Carbohydrate 36.9, Fiber 2.5, Sugar 20.4, Protein 6.3
PEANUT BUTTER CHOCOLATE CHIP CAKE (DAIRY OR PAREVE)
This recipe is from the OU kosher cookbook. It is a favorite of my son. He and my wife love to bake this as an afternoon activity.
Provided by Abba Gimel
Categories For Large Groups
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease and flour a 12 cup Bunt pan and set aside.
- In large bowl combine all ingredients except chocolate chips and 1/3 cup peanut butter and beat on low speed until combined; then beat three minutes at medium speed.
- By hand, stir in 1/2 cup chocolate chips.
- Spoon batter into pan. Bake for 55-65 minutes until set brown, and toothpick inserted in center comes out clean (except some chocolate might stick to the toothpick).
- Cool in pan for 10 minutes, then loosen edges and tum pan onto serving plate. Cool completely, then frost.
- In small saucepan, melt 1-1/2 cups chocolate chips with 1/3 cup peanut butter. You can also melt these two ingredients in a small bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth. Spoon over cake.
Nutrition Facts : Calories 449, Fat 26.8, SaturatedFat 11.9, Cholesterol 52.3, Sodium 240.4, Carbohydrate 49.4, Fiber 4.5, Sugar 28.1, Protein 11.1
PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake. The zucchini makes it super moist but doesn't get in the way of the chocolate and peanut butter goodness.-Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping., To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 297 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES
Delicious and fluffy cupcakes with just the right amount of chocolaty goodness!
Provided by BakingWithWings
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Whisk flour, baking powder, and salt together in a bowl.
- Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 23.2 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 113.9 mg, Sugar 13.7 g
PEANUT BUTTER CHOCOLATE CAKE
Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.
Nutrition Facts : Calories 365 calories, Fat 15g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Here's a Betty Crocker inspired shortcut to delicious cookies! The next time you have a spare box of Betty Crocker™ classic yellow cake mix, use the cake mix to create delicious peanut butter chocolate chip cookies instead. Just mix in a few pantry staples and you'll have fresh, soft and irresistibly good cookies in no time. Whether you enjoy these cookies with a refreshing glass of milk or you use them to make delicious and impressive chocolate chip cookie ice cream sandwiches, using a box of cake mix is sure to become one more secret ingredient in your repertoire of delicious cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
- Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks. Store covered.
Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 10 g, TransFat 0 g
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