Chocolate Peanut Butter Pinecone Cakes Recipes

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PEANUT BUTTER CHOCOLATE CAKE



Peanut Butter Chocolate Cake image

This is very tasty as it's a combination of my two favorites. I just had to post it as I see there are other's w/my same taste passions. This can be taken anywhere as the peanut butter frosting sprinkled w/the mini-chocolate chips are a nice contrast together. Can also be made as cupcakes.

Provided by CoffeeB

Categories     Dessert

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 17

2 cups flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2/3 cup vegetable oil
1 teaspoon vanilla
1 cup brewed coffee, room temp
3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla
miniature semisweet chocolate chips

Steps:

  • In a mixing bowl, combine dry ingredients.
  • Add eggs, milk, oil and vanilla.
  • Beat for 2 minutes.
  • Stir in coffee, (batter will be thin).
  • Pour into a greased 9x13 inch baking pan.
  • Bake at 350 degrees for 35-40 minutes.
  • Cool completely on a wire rack.
  • Frosting:.
  • Beat the cream cheese and peanut butter in a mixing bowl until smooth.
  • Beat in sugar, milk and vanilla.
  • Spread over cake.
  • Sprinkle with chocolates chips.
  • Store in refrigerator.

Nutrition Facts : Calories 485.8, Fat 19.9, SaturatedFat 4.9, Cholesterol 46.2, Sodium 407.5, Carbohydrate 74.3, Fiber 2.5, Sugar 53.7, Protein 6.8

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

This Chocolate Peanut Butter Cake is an extra moist, rich, three layer chocolate cake with creamy peanut butter frosting and a sweet chocolate glaze on top!

Provided by Jessica - The Novice Chef

Categories     Cake

Time 1h40m

Number Of Ingredients 19

2 cups all purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2 cups sugar
5 oz dark chocolate, chopped
6 tablespoons unsalted butter
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 large eggs
2 sticks unsalted butter, room temperature
1 1/4 cup creamy peanut butter
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups powdered sugar
about 2 tablespoons milk
Chocolate Sauce

Steps:

  • Chocolate Cake: Preheat oven to 350°F. Butter three 8 inch round cake pans. Set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
  • In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.
  • Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they don't cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.
  • Divide batter evenly between prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cakes cool in pans until cool to the touch - then frost.
  • Peanut Butter Frosting: Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, one half cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.
  • When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
  • Assemble the three cake layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop cake in the freezer to harden the crumb coat for about 10 minutes.
  • Apply one final thick and even layer around the outside of the cake and top with chocolate sauce if desired!

Nutrition Facts : Calories 745 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 40 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1 Serving, Sodium 682 grams sodium, Sugar 66 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

CHOCOLATE PEANUT BUTTER CAKES



Chocolate Peanut Butter Cakes image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h50m

Yield 16 servings

Number Of Ingredients 12

Nonstick cooking spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs
1 3/4 cups sugar
1 1/2 cups smooth peanut butter, warmed
2 cups milk chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
  • Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
  • Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
  • Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
  • Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
  • Cut the cake into squares and refrigerate until ready to serve.

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 16

Cooking spray, for the pans
2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 cup buttermilk
1 cup brewed coffee
1/2 cup vegetable oil
2 large eggs
2 pounds confectioners' sugar
1 pound (4 sticks) unsalted butter
3/4 cup creamy peanut butter
2 tablespoons milk
Pinch of fine salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
  • Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
  • For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
  • To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

CHOCOLATE PEANUT BUTTER PINECONE CAKES



Chocolate Peanut Butter Pinecone Cakes image

Make and share this Chocolate Peanut Butter Pinecone Cakes recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 2h20m

Yield 12 Pinecones

Number Of Ingredients 16

3 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 large eggs
3/4 cup sour cream
2 teaspoons vanilla extract
1 1/2 cups butter
3/4 cup cocoa powder
1 1/2 cups hot water
1/2 cup butter
1/2 cup favorite smooth peanut butter
4 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
slivered almonds

Steps:

  • For the Cake:.
  • Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
  • In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
  • In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
  • Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
  • For the Frosting:.
  • In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
  • This frosting is best to spread when warm, so you may need to reheat it when constructing your pinecones.
  • Assembly:.
  • With an oval cookie cutter, cut ten ovals from the cake (you can also cut ovals freehand with a paring knife). Once you have your ovals, trim each one to resemble a pinecone: create a pointed tip on one end and a rounded base on the other. Then, shave off corners and top with the knife so that each cake further takes on a pinecone shape.
  • Frost one cake at a time, arranging sliced almonds in the frosting to look like the scales of a pinecone. Start at the base and set the almond slices, pointy end out, in a spiral pattern. Continue adding almond slivers until the entire surface is covered. Repeat until all cakes are frosted and decorated.
  • To create "snow-covered" pinecones, dust the cakes with powdered sugar and serve.

Nutrition Facts : Calories 862.6, Fat 41.4, SaturatedFat 23.2, Cholesterol 136.3, Sodium 561.8, Carbohydrate 119.9, Fiber 3.3, Sugar 90.9, Protein 9.4

CHOCOLATE PEANUT BUTTER CAKE WITH BUTTERFINGER FROSTING



Chocolate Peanut Butter Cake With Butterfinger Frosting image

I made this for my birthday last year and it is incredible. This appeared in last year's Bon Appetit. Now I have two cakes to pick from for my birthday..this and the Chocolate Peanut Butter Mousse Cake. Can you tell I'm head over heels for this winning combination?

Provided by greysangel

Categories     Dessert

Time P2DT25m

Yield 12-16 serving(s)

Number Of Ingredients 20

2 1/4 cups heavy whipping cream
1/2 cup packed golden brown sugar
12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, finely chopped
1/2 cup old-fashioned natural-style chunky peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, room temperature
1/2 cup old-fashioned chunky peanut butter (natural)
1 lb golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 (12 ounce) package cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
2 butterfinger candy bars, coarsely chopped

Steps:

  • For filling:.
  • Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
  • For cake:.
  • Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
  • Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
  • For frosting:.
  • Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
  • Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
  • Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

Nutrition Facts : Calories 911.7, Fat 56.2, SaturatedFat 31.9, Cholesterol 224.7, Sodium 471.6, Carbohydrate 93.9, Fiber 1.7, Sugar 68, Protein 12

PEANUT BUTTER CHOCOLATE CAKE



Peanut Butter Chocolate Cake image

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

2 large eggs
1 cup whole milk
2/3 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brewed coffee, room temperature
PEANUT BUTTER FROSTING:
3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract
Miniature semisweet chocolate chips, optional

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.

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup butter, cubed
1/2 cup creamy peanut butter
1/4 cup baking cocoa
3 large eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
FROSTING:
3 cups confectioners' sugar
1/2 cup creamy peanut butter
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped salted or unsalted peanuts

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

Nutrition Facts : Calories 482 calories, Fat 20g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 337mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.

CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

These Chocolate Peanut Butter Cups will give chocoholics and peanut butter lovers a reason to say Wow! Made with delicious Duncan Hines Swiss Chocolate Cake Mix, they are perfect anytime.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 1h15m

Yield 30

Number Of Ingredients 4

1 package Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
½ cup creamy peanut butter
15 miniature peanut butter cup candies, halved

Steps:

  • Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
  • Prepare, bake and cool cupcakes according to package directions.
  • Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 26.1 g, Cholesterol 0.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 194 mg, Sugar 10.2 g

CHOCOLATE PEANUT BUTTER GOOEY CAKE



Chocolate Peanut Butter Gooey Cake image

Jenny found this recipe when she was babysitting. Our whole family is a fan of chocolate and peanut butter. I took it to a potluck at school and it was so well liked that they had me make 2 for the next faculty meeting. It is rich, but the calories are worth it!

Provided by Chef likestocook

Categories     Dessert

Time 55m

Yield 16-20 serving(s)

Number Of Ingredients 9

18 3/4 ounces chocolate cake mix
1 large egg
1/2 cup butter, melted
8 ounces cream cheese, softened
1 cup creamy peanut butter
3 large eggs
3 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13 inch pan.
  • For crust, mix cake mix, egg, and 1 stick of melted butter with a large spoon and pat into the bottom and up the sides of pan.
  • For filling mix cream cheese, peanut butter, and eggs together with mixer until smooth, scraping down the sides.
  • Add powdered sugar and vanilla.
  • Mix until smooth.
  • Slowly add melted butter to filling and mix until smooth.
  • Pour the filling over the crust and bake 25 - 30 minutes.
  • Check after 25 minutes.
  • When it is done, the edges will pull away from the sides of pan and the filling will have browned, but middle should be very gooey. It will still jiggle.

Nutrition Facts : Calories 509.4, Fat 31, SaturatedFat 13.5, Cholesterol 99, Sodium 489.6, Carbohydrate 54.1, Fiber 1.8, Sugar 40.1, Protein 8.8

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

I made this for my son's birthday, based loosely off several internet recipes I'd found but substituting cake mix, because they're reliably moist and easy.

Provided by Debtex

Categories     Dessert

Time 1h

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 12

1 (18 ounce) box devil's food cake mix
1 cup water
3 eggs
2/3 cup vegetable oil
8 ounces cream cheese
6 tablespoons butter
2/3 cup peanut butter
3 cups powdered sugar
8 ounces chocolate chips
2 tablespoons light corn syrup
1/2 cup half-and-half
2 Reese's Peanut Butter cups, chopped up

Steps:

  • Set out your cream cheese and butter to come to room temperature.
  • Combine cake mix, water, eggs and oil.
  • Beat with electric mixer for 2 minutes.
  • Pour into 3 8-inch pans, or 2 9-inch pans, depending on how many layers you want to end up with.
  • Bake for 25-30 minutes, until it's no longer jiggly in the middle.
  • Let layers cool in pans for 15 minutes and then turn out onto a rack to finish cooling.
  • To make the frosting: beat the cream cheese, butter, and peanut butter until fluffy.
  • Add powdered sugar, 1/2 cup at a time, while continuing to beat the frosting until it's all incorporated. Try not to lick the beaters.
  • Fill and frost the cake layers, and set the cake in the fridge to chill a little bit while you prepare the ganache coating.
  • Microwave the chocolate chips and corn syrup for 30 seconds, stir, and then microwave another 30 seconds until it's all smooth and melty. Keep stirring; they'll melt easily. Avoid over-heating.
  • Whisk in the half-and-half until it's all incorporated and the ganache is all smooth and shiny.
  • While it's still warm, take the cake out of the fridge and slowly pour the ganache all over the cake, letting it drip down the sides.
  • Chop up the candy and sprinkle on top of the cake.
  • Chill for 30 minutes, uncovered, and then eat!

PEANUT BUTTER AND CHOCOLATE CAKE I



Peanut Butter and Chocolate Cake I image

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

2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
1 ⅓ cups white sugar
2 eggs
¾ cup creamy peanut butter
1 tablespoon vanilla extract
1 cup milk
¾ cup unsalted butter
1 ¼ cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
½ cup creamy peanut butter
1 (12 ounce) jar hot fudge topping

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

QUICK & EASY CHOCOLATE PEANUT BUTTER CAKE



Quick & Easy Chocolate Peanut Butter Cake image

This recipe came from a lady who used to make this for a bingo consession stand. It is soo good and soo easy. The hardest part is finding plain chocolate cake mix in a box! But I am sure you substitute a homemade chocolate cake as well. Just make sure it is plain chocolate because anything else (devils food, double choc, etc.) may be too rich. If you want, you could substitute light or sugar free items in order to be a little healthier.

Provided by Ginny Ax

Categories     Dessert

Time 1h45m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1 (8 ounce) container Cool Whip (thawed)
2 tablespoons vanilla pudding (dry)
2 -3 tablespoons creamy peanut butter
2 tablespoons chocolate syrup (optional)

Steps:

  • CAKE:.
  • Make cake as directed on box. (I always use the 13x9 pan.).
  • FROSTING:.
  • In a medium bowl, mix the cool whip, pudding, and peanut butter until smooth.
  • Frost the cooled cake with the frosting. Put in the refrigerator for an hour or so (to give the frosting time to set up).
  • * Optional- If you like, you may drizzle chocolate syrup across the top for a pretty presentation.
  • ** Cooking time includes chill time.

Nutrition Facts : Calories 502.5, Fat 30.3, SaturatedFat 10.5, Cholesterol 69.8, Sodium 592.6, Carbohydrate 55.5, Fiber 1.8, Sugar 32.4, Protein 7.6

CHOCOLATE PEANUT BUTTER STREUSEL CAKE



Chocolate Peanut Butter Streusel Cake image

This is truly a miracle cake recipe! My dad does not like peanut butter, but would eat this cake! 8) Enjoy!

Provided by OceanIvy

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 cups packed brown sugar
1 cup creamy peanut butter
1/2 cup unsalted butter, at room temperature
3 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 (12 ounce) bag semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°/ Grease a 13x9x2-inch baking pan.
  • In a large bowl, combine first 4 ingredients.
  • With a electric mixer, beat on low speed until streusel is blended and crumbly.
  • Transfer 1 cup lightly packed streusel to a small bowl to reserve.
  • Add the eggs, milk, vanilla extract, baking powder, and baking soda to remaining streusel.
  • Beat on low speed until well-blended; increase speed to medium and beat until well blended.
  • Scrap the bowl occasionally, about three minutes; stir in 1 cup of chocolate chips.
  • Transfer batter to pan and sprinkle evenly with reserved streusel and remaining cup of chips.
  • Bake about 35 minutes, until tester inserted into center comes out clean.
  • Cool cake in pan on a wire rack.

PEANUT BUTTER AND CHOCOLATE CAKE II



Peanut Butter and Chocolate Cake II image

If you like chocolate and peanut butter you will love this cake. A chocolate sheet cake is spread with peanut butter, and then topped with chocolate frosting.

Provided by BRENDABOWEN

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 16

1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
½ cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 ½ tablespoons vegetable oil
¼ cup unsweetened cocoa powder
½ cup margarine
6 tablespoons buttermilk
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
  • In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

Nutrition Facts : Calories 718.3 calories, Carbohydrate 93.1 g, Cholesterol 31.7 mg, Fat 36.7 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 7.1 g, Sodium 445.9 mg, Sugar 72.5 g

PEANUT BUTTER AND CHOCOLATE CANDY CAKE



Peanut Butter and Chocolate Candy Cake image

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

4 eggs
1 teaspoon vanilla extract
1 pinch salt
2 cups white sugar
2 cups all-purpose flour
1 cup milk
2 teaspoons baking powder
2 teaspoons butter, melted
1 cup peanut butter
2 cups semisweet chocolate chips

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

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Top Asked Questions

What is the best recipe for a peanut butter and Nutella cake?
3 cups Chex Chocolate cereal or comparable (I used Chocolate Fiber One cereal) Mix the peanut butter, Nutella, butter, and powdered sugar in a bowl. Take a pretzel stick and mold some of the peanut butter mixture around it, forming a slight cone shape.
What is the best recipe to make a peanut butter and chocolate?
Mother Nature never tasted so sweet. 3 cups Chex Chocolate cereal or comparable (I used Chocolate Fiber One cereal) Mix the peanut butter, Nutella, butter, and powdered sugar in a bowl. Take a pretzel stick and mold some of the peanut butter mixture around it, forming a slight cone shape.
What is a chocolate cake with peanut butter frosting?
The chocolate cake is rich, fudgy and incredibly moist. It’s sandwiched with peanut butter frosting that’s not too sweet, but very peanut buttery. The cake is (obviously) very rich, but it’s the birthday cake of your dreams if you love peanut butter cups.
How to make peanut cone cereal at home?
Mix the peanut butter, Nutella, butter, and powdered sugar in a bowl. Take a pretzel stick and mold some of the peanut butter mixture around it, forming a slight cone shape. Holding it steady by using the tip of the pretzel as a handle, start inserting pieces of cereal into the peanut butter mixture in a symmetrical pattern around the stick.

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