Peanut Butter Crunch Cake Recipes

CRUNCHY-TOPPED PEANUT BUTTER CAKE

Steps:

• Heat oven to 325°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle nuts evenly in bottom of pan. In medium bowl, mix flour, sugar, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and 3/4 cup peanut butter with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in eggs. On low speed, beat in milk and vanilla. Beat in flour mixture just until blended, scraping bowl occasionally. Spread in pan.
• Bake 55 to 65 minutes or toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• In 1-quart saucepan, heat chocolate chips, 2 tablespoons butter and corn syrup over low heat, stirring frequently, until chocolate chips are melted. Cool about 10 minutes. Stir in hot water, 1 teaspoon at a time, until glaze is smooth and has the consistency of thick syrup. Spoon over top of cake, allowing glaze to run down side.
• In small microwavable bowl, microwave 3 tablespoons peanut butter on High 20 seconds or until it can be stirred smooth and is drizzling consistency. Drizzle over top of chocolate glaze.

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.

PEANUT BUTTER CAKE VI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
• In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

PEANUT CRUNCH CAKE

Steps:

• In a large bowl, beat the cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add the water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. , Pour into a greased 13x9-in. baking pan. Combine the peanuts, reserved crumb mixture and remaining chips; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

PEANUT BUTTER CRUNCH CAKE

Steps:

• Blend on low speed, (about 30 seconds) cake mix, peanut butter and brown sugar until crumbly.
• Reserve 1/2 cup peanut butter mixture; set aside.
• To remaining peanut butter mixture add water, butter and eggs.
• Mix at low speed until moistened; beat 2 minutes on medium speed.
• Fold 1/4 cup peanut butter chips and 1/4 cup chocolate chips into batter.
• Pour into a greased and floured 9 X 13 inch baking pan.
• In a small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts.
• Sprinkle evenly over batter.
• Bake at 350 degrees for 40-45 minutes.
• Immediately sprinkle remaining peanut butter chips.
• Gently press into top of cake.
• Cool completely in pan on wire rack.

PEANUT BUTTER CRUNCH CAKE

Steps:

• Add cake mix, peanut butter, and brown sugar to a mixing bowl.
• Beat on low speed until crumbly.
• Set aside 1/2 cup crumb mixture.
• Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
• Beat on high speed for 2 minutes.
• Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
• Pour batter into a greased 13 x 9 inch baking dish.
• Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
• Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
• Cool completely.

OLD-FASHIONED BUTTER CRUNCH

Steps:

• To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.