Double Peanut Butter Cake Recipes

DOUBLE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.

PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING

Steps:

• For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
• Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
• Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
• For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
• Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
• To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.

PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
• Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
• Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

DOUBLE PEANUT BUTTER COOKIES II

Steps:

• Sift together the whole wheat flour, pastry flour, baking powder and salt, set aside. In a medium bowl, stir together the vegetable oil, 2 cups of peanut butter, honey and yogurt until smooth. Add the dry ingredients and mix by hand until well blended. Shape into a roll that is 2 inches in diameter, wrap and chill until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap the roll of dough, and slice into 1/4 inch slices. Place half of the cookies onto unprepared baking sheets. Spread 1/2 teaspoon of peanut butter onto the center of each cookie on the sheets, cover with the remaining cookie rounds, and seal edges tightly with a fork.
• Bake for 10 to 12 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks.

DOUBLE CHOCOLATE-PEANUT BUTTER SNACKING CAKE

Steps:

• Heat oven to 375ºF.
• Microwave unsweetened chocolate and oil in large microwaveable bowl on HIGH 45 sec. to 1 min. or until chocolate is almost melted; stir with whisk until chocolate is completely melted.
• Add next 6 ingredients; mix well. Stir in semi-sweet chocolate. Spread onto bottom of 9-inch square pan spayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake; cool completely.
• Mix peanut butter and powdered sugar until blended; spread onto cake.

DOUBLE PEANUT BUTTER POUND CAKE

Steps:

• Heat oven to 350. Grease and flour 10 inch tube pan.
• In large mixing bowl, combine butter, peanut butter, sugar, and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
• In another bowl, combine flour, baking powder, and salt; stir into butter mixture alternately with milk. Pour into pan.
• Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15-30 minutes.
• Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.
• Frosting (Sometimes I make only half of this as it makes a LOT):.
• In sauce pan over low heat, melt 1/2 cup each of peanut butter and corn syrup. Stir in 2 cups powdered sugar, 1 T. milk, and 1 t. vanilla; mix until smooth.

DOUBLE PEANUT BUTTER CAKE

Steps:

• In a mixing bowl, cream peanut butter, butter and sugar.
• Add eggs; mix well.
• Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well.
• Pour into a greased 9 inches square baking pan.
• Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• For frosting, cream.
• peanut butter and butter.
• Add sugar, milk and vanilla; mix until smooth.
• Frost cake.
• Yield: 9 servings.