Chocolate Peanut Butter Fun Cake Recipes

CHOCOLATE PEANUT BUTTER CAKE

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.

CHOCOLATE-PEANUT BUTTER FUN CAKE

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 CAKE I

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.

PEANUT BUTTER CHOCOLATE CAKE

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.

GIANT CHOCOLATE PEANUT BUTTER COOKIE CAKE RECIPE BY TASTY

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!