Chocolate Peanut Butter Snack Cake Recipes

CHOCOLATE PEANUT BUTTER SNACK CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour an 8- X 8- X 2-inch square baking pan.
• *Some cocoa powders tend to have lumps. Sift after measuring for best results.
• Whisk together flour, brown sugar, cocoa, baking soda, and salt in a medium bowl.
• Add water, oil, vinegar, and vanilla and stir until combined.
• Pour batter into prepared pan. Sprinkle peanut butter chips on top.
• Bake for 35 to 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• Cool completely in the pan on a wire rack.
• Cut into squares or rectangles.

CHOCOLATE PEANUT BUTTER SNACK CAKES

Steps:

• FOR THE CAKE:.
• Preheat the oven to 325.
• Line one "jelly roll" pan with parchment paper cut exactly to fit the bottom of the pan, spraying the sides and bottom with nonstick spray before lining.
• In a medium bowl, whisk the warm water with the cocoa powder until smooth. In a stand mixer fitted with the paddle attachment (or in a large bowl by hand), beat the sugar, oil, vanilla and eggs on medium speed until combined. Turn the machine to lowest speed and add the flour, baking soda and salt. Stir until just incorporated, but do not over mix! Stream in the cocoa power and water mixture and scrape the sides and bottom of the bowl. Stir in the buttermilk, the batter will be very thin. Spread the batter into an even layer making sure to get into the corners of the pan. Bake at 325 for 8 to 10 minutes until the cake is just barely baked through. If you over-bake it will be crispy. Let cool.
• FOR THE FROSTING:.
• In a stand mixer, or by hand, beat together the cream cheese, peanut butter and powdered sugar until smooth. Add the whole milk and salt and mix until incorporated.
• FOR THE GLAZE:.
• Gently melt the chocolate in a microwave safe bowl. Stir in the oil.
• Place a wire cooling rack on top of a parchment lined jelly roll pan.
• Drop the frosting in small dollops over the cake, then spread it evenly using an offset spatula. Remove the frosted cake from the pan and place on a cutting board, keeping the parchment attached.
• Using sharp scissors, cut the cake horizontally into two strips. Cut each strip into 6 even sections. Using the parchment to help, turn the segments into a tight roll. Because the cake is pliable, you can mold it into a perfect log. Place the rolls seam side down on the wire glazing rack. Pour the glaze over each log and top with chopped peanuts, reusing the extra glaze that has dripped through the wire rack onto the parchment.

CHOCOLATE PEANUT BUTTER CAKES

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.