Peanut Butter Delight Cake Recipes

PEANUT BUTTER DELIGHTS

Steps:

• In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.

PEANUT BUTTER DELIGHT CAKE (FOR DOGS)

Steps:

• Preheat oven to 350°F (180°C).
• Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a ring mold sprayed with a nonstick spray for 40 minutes.
• Frost this cake with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator.

PEANUT BUTTER DELIGHT CAKE

Steps:

• Heat oven to 350 degrees F. Coat 10-inch (12-cup) bundt pan lightly with no-stick cooking spray.
• In the bowl of an electric mixer beat shortening, peanut butter, sugar and brown sugar on low speed until creamy. Add vanilla and eggs, 1 at a time, beating well after each addition.
• In medium bowl combine flour, baking powder, baking soda and salt. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended. Spoon 2 cups batter into medium bowl. Stir in 3/4 cup chocolate syrup. Spoon plain batter into pan. Spoon chocolate batter over plain batter. Do not mix.
• Bake 70 to 80 minutes or until toothpick inserted in center comes out clean. Cake will rise, then fall during baking. Place cake, fluted side up, on serving plate. Cool completely.
• In a small bowl blend powdered sugar, 1/4 cup chocolate syrup and vanilla. Add water, a few drops at a time, until glaze is of desired consistency. Spoon over top of cake. Sprinkle with nuts.

CRISPY PEANUT BUTTER CANDY DELIGHT

Steps:

• In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
• Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.

PEANUT BUTTER DELIGHT CAKE

Steps:

• Preheat oven to 350. Spray 10-inch (12 cup) Bundt pan with cooking spray.
• For cake, combine granulated sugar, shortening, peanut butter and brown sugar in large bowl. Beat with electric mixer at low speed until creamy. Add vanilla and then eggs, one at a time, beating well after each addition.
• Combine flour, baking powder, baking soda and salt in medium bowl. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended.
• Spoon 2 cups batter into medium bowl. Stir in 3/4 cup sundae syrup.
• Spoon plain batter into prepared Bundt pan. Spoon chocolate batter over plain batter. Do not mix.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. (Cake will rise, then fall during baking.) Do not overbake.
• Cool 45 minutes on wire rack before removing from pan. Place cake, fluted side up, on serving plate. Cool completely.
• For glaze, combine powdered sugar, 1/4 cup chocolate sundae syrup and vanilla in small bowl. Stir to blend. Add water, 1 drop at a time, until glaze is of desired consistency.
• Spoon over top of cake. Sprinkle with nuts.