CHOCOLATE PEANUT BUTTER CAKE
This Chocolate Peanut Butter Cake includes layers of chocolate cake and creamy peanut butter frosting, covered in a decadent chocolate frosting. Add some Reese's peanut butter cups for a truly delectable cake!
Provided by Lauren Allen
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease two 8-inch round baking pans and line the bottoms with parchment paper.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes.
- Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into prepared cake pans.
- Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
- Once cakes have cooled, use a sharp serrated knife to cut each cake horizontally in half, so that you end up with four, thin cake rounds.
- Place one cake layer on serving plate. Smooth 1/3 of the peanut butter frosting on top of that cake layer. Repeat with the remaining cake layers, adding a layer of peanut butter frosting between each layer of cake.
Nutrition Facts : Calories 446 kcal, Carbohydrate 47 g, Protein 5 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 52 mg, Sodium 453 mg, Fiber 3 g, Sugar 38 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER EGGS
Received this in a flyer through the mail. They said you could decorate them with royal icing or top the eggs with colored sprinkles. They sounded good.
Provided by Jane from Ohio
Categories Candy
Time 1h20m
Yield 12-18 serving(s)
Number Of Ingredients 6
Steps:
- Mix together powdered sugar, peanut butter and butter.
- Add milk, one tablespoon at a time until.
- it becomes a nice workable dough.
- it will be like play dough and easy to work with.
- form dough into egg shapes
- place in freezer for 1 hour.
- Place chocolate chips in and
- shortening in a glass measuring cup.
- Microwave 1 minute at a time, stirring in between, until melted.
- (Can use a double broiler if you prefer).
- Dip each egg in the melted chocolate.
- place on waxed paper until set.
- trim any excess chocolate off that may pool with a paring knife.
- Decorate with royal icing or sprinkles if you wish.
Nutrition Facts : Calories 591.8, Fat 33.9, SaturatedFat 13.6, Cholesterol 10.5, Sodium 188.5, Carbohydrate 73.2, Fiber 4.4, Sugar 65, Protein 10
PEANUT BUTTER AND CHOCOLATE EGGS
Forget dying Easter eggs -- try making homemade chocolate eggs instead. Pick up a plastic or silicone egg mold and some pretty ribbon to make these springtime treats totally giftable.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 4 chocolate eggs
Number Of Ingredients 6
Steps:
- Put the chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl should not touch the water). Heat the chocolate, stirring occasionally, until completely melted. Alternatively, use a double boiler. Keep the chocolate warm over low heat until ready to use.
- Pour 1 tablespoon of the melted chocolate into each cup of a plastic or silicone 8-cup egg mold (2 1/2-inch round cups) and swirl to coat. Freeze until the chocolate is set and hard, about 10 minutes. Keep the chocolate warm over low heat.
- Meanwhile, put the peanut butter, confectioners' sugar, butter, crackers and salt in a large bowl and beat with an electric mixer on medium speed until well combined.
- Add 1 tablespoon of the peanut butter mixture to each egg cup, patting down to smooth the tops. Pop 4 of the egg cups out of the mold. Coat the top of each of the remaining egg cups in the mold with 1 tablespoon chocolate. Press the removed egg cups onto the freshly coated ones to make 4 whole eggs. Freeze until set, about 10 minutes.
- Wrap the seam of each egg with a pretty ribbon bow.
CHOCOLATE-PEANUT BUTTER FUN CAKE
Provided by Nathaniel Meads
Categories Cake Chocolate Dessert Bake Kid-Friendly Birthday Peanut Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Soy Free Kosher Small Plates
Yield Makes 16 servings
Number Of Ingredients 21
Steps:
- For chocolate cake:
- Preheat oven to 350°F. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35-40 minutes. Let cool completely in pan on a wire rack.
- For peanut butter buttercream:
- Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3-4 minutes. Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5-6 minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt.
- Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Cut into 2" squares.
PEANUT BUTTER AND CHOCOLATE CANDY CAKE
If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead.
Provided by Brenda Benzar Butler
Categories Desserts Cakes Sheet Cake Recipes
Yield 25
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
- In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
- Bake for 20 to 25 minutes. Do not overbake.
- While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 34.8 g, Cholesterol 31.4 mg, Fat 10.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 105.6 mg, Sugar 24.8 g
PEANUT BUTTER AND CHOCOLATE CAKE I
Two layers of peanut butter cake sandwiched with peanut butter filling and covered in chocolate fudge frosting.
Provided by D. Kelly
Categories Desserts Chocolate Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
- Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners' sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
- To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.
Nutrition Facts : Calories 531 calories, Carbohydrate 57.7 g, Cholesterol 70.4 mg, Fat 30.8 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 14.5 g, Sodium 243.7 mg, Sugar 37.9 g
PEANUT BUTTER CHOCOLATE EGGS
Who doesn't love the combination of chocolate and peanut butter? These eggs are like an upscale version of Reese's Peanut Butter Cups. You can actually make them in any mold you like, but I generally make them egg-shaped. To do it my way, you will need plastic or polycarbonate egg molds (see tips, below) to make perfectly shaped ovals. They are avilable in various sizes at most candy- and cake-supply stores. Make sure that they are very clean and dry before using, or the chocolate will stick. Note that you are not making whole egg shapes, but rather an open half that will be filled with the peanut butter mixture.
Provided by Jacques Torres
Categories Candy Chocolate Dessert Easter Candy Thermometer Double Boiler Peanut Butter Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 dozen, depending on mold size
Number Of Ingredients 3
Steps:
- Line a rimmed baking sheet with parchment paper and place a wire rack on the parchment. Set aside.
- Place the tempered chocolate in a warmed bowl. Following the directions for molding chocolate (see tips, below), carefully ladle the chocolate into the mold, taking care that the chocolate covers the entire mold. Turn the mold upside down over the bowl of tempered chocolate, allowing the excess chocolate to drip out, leaving just a thin coating on each indented cup. Tap the edge of the mold to release any air bubbles that might remain in the chocolate, to ensure a perfectly smooth coating. Wipe the edge of the mold clean on the edge of the bowl (you don't want to waste a drop of chocolate), then place the chocolate-coated mold, open side down, on the wire rack. A bit more chocolate will drip off. Let stand for about 4 minutes to allow the chocolate to begin to set.
- Just before the chocolate has fully set, use a paring knife or pastry scraper to clean the excess chocolate from the edge of the mold, returning it to the tempered chocolate, so that the finished eggs will have nice clean edges and to make it easier to unmold them.
- Transfer the mold, cavity side up, to the refrigerator. Let rest for 10 minutes to allow the chocolate to harden and retract from the sides of the mold.
- Line the baking sheet with a clean piece of parchment paper. Remove the mold from the refrigerator and invert it onto your hand. The egg shells should fall out. If not, rest your thumbs on the outside edge of the mold and place your first two fingers on the inside of the chocolate egg shape. Gently begin to lift the chocolate from the mold. Do not press or pull too hard or the chocolate will break. Carefully place the egg shapes on the prepared baking sheet until they are ready to be filled.
- To make the filling, place the chopped chocolate in the top half of a double boiler. Place over (not touching) gently simmering water in the bottom pan and heat, stirring frequently, until completely melted. Remove from the heat and set aside until just cool to the touch. Do not allow it to get too cold or it will begin to harden.
- While the chocolate is cooling, place the peanut butter in the bowl of a stand mixer fitted with the paddle and beat on medium speed just until softened. Add the slightly warm chocolate and beat until combined. The mixture will be quite stiff, so make sure it is well blended.
- Using a teaspoon, fill each egg shape with the peanut butter mixture, smoothing the top with a spatula or knife. If you prefer a soft filling, let the eggs rest at room temperature for about 1 hour before serving. If a firmer texture if preferred, place the eggs in the refrigerator for about 15 minutes to allow the filling to harden, then serve.
- Store, in a single later, covered and refrigerated, for up to 3 days.
- Tips:
- Molding Chocolate:
- You cannot mold tempered chocolate successfully in wood or other porous materials. Nor is glass a good choice. When you pour tempered choccolate into a glass mold, it immediately takes on the temperature of the glass, which if it is too hot or too cold will cause the chocolate to go out of temper. Antique metal molds, with interiors that have been damaged through years of use or the passage of time, are best used as wall decorations. Flexible plastic molds are terrific, but in time they begin to show wear and must be replaced. All of this is my way of saying that firm plastic and polycarbonate molds are the best choices for molding chocolate.
- Although you might have heard that coating a mold with fat will make removing the finished product easier, do not try it. It will not help unmold the item; it will only make it greasy. Chocolate, like plaster, retracts as it cools, which ensures that once it has set it will easily pull away from a plastic mold. Remember, chocolate reflects the surface against which it has been molded, so if properly done, the set chocolate will be smooth and shiny. However, the chocolate must be tempered-not simply melted-or it won't release.
- Before you begin to fill a mold, set up your workspace: Have the tempered chocolate in a bowl. Alongside the chocolate have the mold; a ladle; a paring knife; pastry scraper; large metal offset spatula, or other smooth-edged utensil; a wire rack on a parchment- or waxed paper-lined baking sheet; and some clean kitchen towels.
- Using the ladle, carefully fill the mold with the liquid chocolate. Once the mold is full, invert it over the bowl of tempered chocolate and allow the excess chocolate to drop back into the bowl. If the mold is finely detailed, it will be necessary to tap on the sides to release any air bubbles that might form in the raised detail. The mold should now be evenly coated with a thin layer (usually 1/8 or 1/16 inch thick, depending on the recipe) of chocolate. Wipe the edge of the mold, or the edge surrounding each cup in the mold, clean with a paring knife or pastry scraper. Place the chocolate-coated mold, open side down, on the wire rack. Let stand for about 5 minutes, or until the chocolate begins to harden. Using the paring knife, scrape the edge of the mold absolutely clean of hardened chocolate. This is important, because the chocolate retracts from the sides of the mold as it sets, and a clean edge will keep it from sticking and cracking as it shrinks. If desired, you can place the mold in the refrigerator for a few minutes to speed the hardening, but do not leave it there for any length of time.
- Once you have invested in molds, they can be used over and over again. My best advice for extending the life of plastic or polycarbonate molds is to clean them with care. Wash them in hot, soapy water, carefully wiping them clean with a soft cloth (never any rough material or a scouring pad). Then rinse them well under running water and dry thoroughly, as water deposits can be as damaging to molds as scratchy scrubbers.
- Gluing Chocolate:
- If desired, you can glue two egg halves together to form a whole egg. The glue that holds molded chocolate pieces together is simply more chocolate! Melt just enough chocolate to make a fine "glue" line between the chocolate edges. Place the filled eggs in the refrigerator for about 15 minutes, so they will be cold enough to "set" the chocolate "glue" immediately when you attach them to one another. Using the melted chocolate just as you would regular glue, and working with two eggs at a time, coat the chocolate edge of one egg with the melted chocolate and then quickly put the two eggs together and hold them firmly in place. If the eggs are cold enough, the melted chocolate will set immediately.
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CHOCOLATE-PEANUT BUTTER EGGS RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 24Total Time 1 hr 40 minsCategory Easter Recipes
- Lightly grease an 8-inch square pan with cooking spray. Place butter and honey in a small saucepan over medium. Cook, stirring often, until melted, about 1 minute. Stir in peanut butter; cook, stirring often, until smooth, about 1 minute. Remove from heat; whisk in powdered sugar and vanilla. Spread mixture in prepared pan. Chill, covered, until firm, about 2 hours.
- Using an oval 1 tablespoon measure (or serving spoon) lightly sprayed with cooking spray, scoop peanut butter mixture and pack into spoon, leveling with hand. Gently push leveled scoops onto a parchment paper-lined baking sheet. Repeat procedure with remaining mixture. Chill 1 hour.
- Melt dark chocolate wafers according to package directions. Dip each peanut butter egg into melted chocolate using a fork, allowing excess chocolate to drip back into bowl. Place dipped eggs on parchment paper-lined baking sheet. Chill until set, about 30 minutes.
- Prepare Royal Icing: Combine powdered sugar, 1/4 cup water, meringue powder, and vanilla and almond extracts in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until blended, smooth, and stiff, scraping down sides as needed, about 1 minute (mixture should hold stiff peaks). Thin mixture as needed for recipe by gradually stirring in additional water 1/2 teaspoon at a time.
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