Chocolaty Peanut Butter Encrusted Rum Cake Recipes

CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

CHOCOLATY PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350°. Sprinkle marshmallows into a greased 13x9-in. baking pan. In a large bowl, combine cake mix, water, peanut butter, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes or until smooth. Pour over marshmallows; sprinkle with chocolate chips. , Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE ESPRESSO CAKE WITH PEANUT BUTTER FROSTING & RUM DRIZZLE RECIPE - (4.1/5)

Steps:

• To Make the Cake Layers: Position rack in center of oven; preheat to 325. Generously butter two 9-inch cake pans; dust with cocoa, tapping out excess. Line bottom of pan with parchment paper. Sift 2 cups cake flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth. Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake, invert again so top side is up. Cool completely. Mark each cake layer with toothpicks halfway up the sides; use the toothpicks as a guide to cut each cake layer in half. To Make the Frosting: In the bowl of a stand mixer, cream together the peanut butter and butter for 2-3 minutes. Add the powdered sugar, scrape the sides of the bowl and mix on high for one minute. Add the rum and vanilla and mix in. Add the heavy cream and beat until smooth; scraping the sides. Beat for 3 minutes on high. Use immediately For the Rum Drizzle: Put all of the ingredients into a medium size saucepan. Heat until bubbly and cook for one minute. Cool completely. Putting it all together: Spread a tablespoon of frosting in the middle of your cake plate to help hold cake in place. Brush crumbs from one cake layer and put in the middle of the plate. Drizzle one Tablespoon of rum drizzle over cake layer and spread 1 and 1/2 cups of frosting on cake, smoothing to edges. Repeat with all layers. I used the back of a small spoon to even the frosting along the edges but that's really optional. Swirl frosting over top of cake and either pipe rosettes in the center of the cake on the top or dollop additional frosting and swirl in center. Gently pour rum drizzle over cake; letting pool on top and drip down the sides. Serve.

CUTHBERTS' TEA SHOPPE RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.
• Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.
• Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.
• Melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.

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.

GOOEY PEANUT BUTTER-CHOCOLATE CAKE

Steps:

• In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker., In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir)., Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.