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.
CHOCOLATE-PEANUT BUTTER UPSIDE-DOWN CAKE
Blogger Paula Jones from Bell'alimento shows us how to make a new kind of upside-down cake.
Provided by Paula Jones
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease or spray bottom and sides of 13x9-inch rectangular pan.
- In large bowl, beat cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl as necessary.
- In small bowl, mix butter and brown sugar. Pour into pan. Top with banana halves. By spoonfuls, randomly drop peanut butter on top of bananas. Pour cake batter on top.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down on serving platter. Cut into 4 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE UPSIDE-DOWN CAKE
"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.
Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE-PEANUT-BUTTER-BANANA UPSIDE DOWN CAKE
Make and share this Chocolate-Peanut-Butter-Banana Upside Down Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F and lightly butter the sides of a 9 x 13 glass baking dish. In a medium bowl, whisk the flour with the baking powder and salt.
- In a standing electric mixer fitted with the paddle, beat 2 sticks of the butter with the granulated sugar at medium speed until very fluffy; 5 minutes. Beat in the eggs, one at a time, then add the vanilla. In 3 alternating batches, beat in the flour mixture and the milk. Transfer one-fourth of the batter to the medium bowl and stir in the melted chocolate. Beat the peanut butter into the remaining batter.
- In a small bowl, blend the remaining stick of butter with the brown sugar and spread it in the baking dish. Arrange the bananas, cut side down, in the dish.
- Spoon dollops of the peanut butter batter into the dish and fill in the gaps with the chocolate batter. Gently swirl the batters together with a table knife.
- Set a baking sheet on the bottom rack of the oven and bake the cake on the center rack for 60-65 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool on a rack for 10 minutes, then invert it onto a platter.
- Let the cake cool slightly, then cut into squares and serve. The unmolded cake can be refrigerated for up to 3 days.
Nutrition Facts : Calories 684.4, Fat 33.9, SaturatedFat 16.9, Cholesterol 134.3, Sodium 310.6, Carbohydrate 88.9, Fiber 3.2, Sugar 57.4, Protein 10.5
CHOCOLATE-PEANUT BUTTER LAYER CAKE
My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again! This may very well be the most delicious cake I have ever made.
Provided by the lovely Ann
Categories Ingredients Nuts and Seed Recipes Peanut Butter Recipes
Time 4h10m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
- Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
- Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
- Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
- Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.
Nutrition Facts : Calories 1290.1 calories, Carbohydrate 160.8 g, Cholesterol 115.9 mg, Fat 70 g, Fiber 5 g, Protein 16.5 g, SaturatedFat 27.8 g, Sodium 456.3 mg, Sugar 135.5 g
CHOCOLATE-PECAN UPSIDE-DOWN CAKE
The gooey topping is poured into the bundt pan first, and creates a yummy topping for this upside down cake. Plus it is chocolate!
Provided by breezermom
Categories Dessert
Time 1h25m
Yield 1 10-inch cake
Number Of Ingredients 14
Steps:
- Combine the corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in pecans (mixture will be thin). Pour into a heavily buttered Bundt pan. Set aside.
- Place chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside.
- Beat the remainging 1/4 cup plus 2 tbsp butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 1 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the reserved melted chocolate, egg yolks, and vanilla, beating well.
- Combine flour, baking powder, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
- Beat egg whites in a small bowl at high speed until stiff peaks form. Gently fold beaten egg white into the batter. Spoon batter over the pecan mixture in the pan.
- Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Loosen cake from the sides of the pan, using a narrow metal spatula. Immediately invert cake onto a serving plate. Serve warm with whipped cream.
Nutrition Facts : Calories 5398.2, Fat 258.4, SaturatedFat 115.2, Cholesterol 782.7, Sodium 2431.5, Carbohydrate 772.3, Fiber 28.7, Sugar 420.8, Protein 63.4
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