CHOCOLATE PEANUT BUTTER CAKE
The original recipe was a from-scratch cake, but I use a boxed mix to save time. I hope you enjoy the rich dessert as much as we do.-Patricia Eckard, Singers Glen, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack., In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set.
Nutrition Facts : Calories 439 calories, Fat 25g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 431mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE PEANUT BUTTER PINECONE CAKES
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
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
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.
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 II
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
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 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 CAKE WITH BUTTERFINGER FROSTING
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
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
CHOCOLATE PEANUT BUTTER PANCAKES RECIPE BY TASTY
Here's what you need: milk, egg, peanut butter, wheat flour, salt, baking powder, dark chocolate chip
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a bowl, mix the milk, egg, and peanut butter. Set aside.
- In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly.
- Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
- Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
- Enjoy!
Nutrition Facts : Calories 396 calories, Carbohydrate 45 grams, Fat 20 grams, Fiber 3 grams, Protein 12 grams, Sugar 12 grams
CHOCOLATE-PEANUT BUTTER CAKE
Combine two favorite flavors into one cake with our Chocolate-Peanut Butter Cake recipe. Impress guests with Chocolate-Peanut Butter Cake for dessert!
Provided by My Food and Family
Categories Recipes
Time 2h35m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package; cool completely.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add peanut butter; mix well. Blend in 1 cup COOL WHIP; spread onto cake.
- Melt chocolate as directed on package. Mix with remaining COOL WHIP; spread over cake. Refrigerate 1 hour.
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 18 g, Protein 4 g
PEANUT BUTTER CHOCOLATE CAKE
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
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 BUNDT CAKE
This cake version of a peanut butter cup boasts moist devil's food cake wrapped around a soft, peanut buttery cake core. The peanut butter cake batter will stay nicely centered if you enlist the help of a resealable plastic bag or pastry bag to pipe it into a ring in the middle of the batter, but you don't need to be so exacting. If that feels too fancy, spooning it in will yield equally delicious results. The cake is nicely sweet on its own, but take it over the top by adding peanut butter and chocolate glazes. Keep the glazes thin so that they're fluid enough not only to evenly coat the surface and run own the sides of the cake, but also so they combine and marble together to make Instagram-worthy swirls.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 2h30m
Yield One 10-inch cake
Number Of Ingredients 26
Steps:
- Make the peanut butter filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter, cream cheese and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
- Add the egg and vanilla and mix on medium speed until fully incorporated. Add the flour and salt and mix on low speed to combine. Scrape the mixture into a large resealable plastic bag (or pastry bag) and set aside. (Alternatively, you can scrape the mixture into a medium bowl.) If necessary, rinse and dry the paddle attachment and bowl before proceeding.
- Make the cake: Heat the oven to 325 degrees. Lightly spray a 10-inch bundt pan with nonstick spray. Add a few spoonfuls of cocoa powder into the pan and tap it around until the pan is fully coated in cocoa.
- Place 1 cup/95 grams cocoa powder in a medium heat-safe bowl, and pour the boiling water over it. Whisk well to combine, then add the buttermilk and whisk to combine.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, oil and sugar on medium speed until light and fluffy, 4 to 5 minutes.
- Add the eggs one at a time, mixing on medium speed until fully incorporated and scraping the bowl between each addition. Add the vanilla and mix on low speed to combine.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about a third of this mixture to the mixer and mix on low speed to combine.
- Add half of the cocoa-buttermilk mixture to the mixer and mix on low speed to combine. Continue to alternate adding the dry and wet ingredients until the batter is uniformly combined.
- Pour about 2/3 of the cake batter into the prepared pan and spread into an even layer. Cut a 1-inch opening from one of the bottom corners of the bag and squeeze the peanut butter filling into the pan, making a ring in the center of the chocolate batter aiming not to touch the outer edge or inner tube of the pan. Alternatively, you can gently spoon the peanut butter mixture on top of the chocolate batter, aiming to create a ring shape.
- Pour the remaining chocolate cake batter on top of the peanut butter filling and gently spread into an even layer. Transfer the pan to the oven and bake until a toothpick or skewer inserted into the center comes out clean, about 1 hour or up to 1 hour 10 minutes.
- Cool in the pan for 10 minutes, then use a small offset spatula to gently loosen the cake at the edges and around the inner tube, and invert it onto a cooling rack to cool completely.
- Make the peanut butter glaze: Heat the cream in a small pot to a simmer. In a small heat-safe bowl, mix the peanut butter and confectioners' sugar to combine, then add the hot cream, and mix until smooth. It should be thick but still loose enough to drizzle easily.
- Make the chocolate glaze: Heat the cream in the small pot to a simmer. Place the chocolate in a medium heat-safe bowl, then pour the hot cream over it. Stir until the mixture is totally smooth. It will be thinner than the peanut butter glaze.
- Place the cake on the cooling rack set over a baking sheet. Spoon half of the chocolate glaze over the cake, letting it drip down the sides, then spoon half of the peanut butter glaze on top. Repeat this process with the remaining glaze, and use the back of the spoon to gently swirl where the two glazes meet in a few spots. Gently remove the cake and transfer to a serving platter. Allow the glaze to set at least 15 minutes before slicing and serving.
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