MOLLY YEH'S PARTY-TRICK PEANUT BUTTER CAKE
Makes 1 (8-inch) square cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Spray an 8x8-inch baking dish with baking spray with flour, and line the bottom with parchment paper.
- In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, 6 tablespoons water, and peanut butter. Add the wet ingredients to the dry ingredients, and stir to combine. Pour into the baking dish.
- Bake until a wooden pick inserted in the center comes out clean. Begin checking for doneness at 30 minutes. Let cool in the pan for 10 minutes. Remove to a rack to let cool completely, or serve while it's still warm. Serve plain or with desired toppings.
PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
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.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
PEANUT BUTTER CAKE III
This is the peanutty-est!
Provided by SHERRY_G
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 3/4 cup milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.
- To make Peanut Butter Frosting: In a large bowl, cream peanut butter; gradually beat in half of confectioners' sugar. Add remaining confectioners' sugar alternately with 1 cup of milk, beating until smooth enough to spread. Beat in 1 teaspoon vanilla. Spread frosting on top of cake and sprinkle with peanuts.
Nutrition Facts : Calories 733 calories, Carbohydrate 98.8 g, Cholesterol 123 mg, Fat 32.9 g, Fiber 3 g, Protein 16.2 g, SaturatedFat 11.5 g, Sodium 438.6 mg, Sugar 77.4 g
BANANA PEANUT BUTTER PARTY CAKE
All you Elvis fans out there, here's a delicious cake for you. (Remember, the King loved banana peanut-butter sandwiches!) I made this up one time when I was desperate for a sweet and didn't have much in the pantry. We've loved it ever since.
Provided by Knitting Granny
Categories Dessert
Time 55m
Yield 1 Bundt Cake
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Liberally grease a standard sized bundt pan or liberally spray with spray-release.
- In a large bowl with electric mixer, cream together the butter, 1/3 cup peanut butter and sugar.
- Add eggs, vanilla, bananas and milk and mix on low speed just until it's all mixed together.
- Mix in the flour, baking powder and salt, and mix until batter is thick and creamy.
- In a separate bowl, stir together the brown sugar, 2 tablespoons flour and 1/3 cup peanut-butter.
- Pour half of the batter into the prepared bundt pan.
- Sprinkle half of the brown sugar mixture over the batter and top with the other half of the batter.
- Sprinkle the rest of the brown sugar mixture over the top.
- Bake in oven about 35 to 40 minutes or until tooth-pick inserted in the center comes out clean and top springs back when lightly touched.
- Remove from oven and let cool for just five minutes.
- Invert cake onto serving plate and drizzle with frosting.
- For frosting, mix together the powdered sugar with 1/3 cup peanut butter and enough milk to make it the right consistency.
- This cake tastes best at room temperature or cold from the fridge.
- Delicious!
Nutrition Facts : Calories 5889.9, Fat 238.8, SaturatedFat 90.6, Cholesterol 679.1, Sodium 5486.8, Carbohydrate 866.4, Fiber 29.6, Sugar 578.1, Protein 114.3
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