Peanut Butter Delight Doggie Cake Recipes

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.

DOGGIE PEANUT BUTTER DELIGHT BIRTHDAY CAKE

Steps:

• Mix all ingredients together, mixing well. Preheat oven to 350 degrees. Press "Batter" into well greased pan ( I tripled this recipe, so I used a bunt pan). Bake for 30-35 minutes. Let cool completely before frosting.
• TO MAKE FROSTING: Mix 12oz. fat free cream cheese, 1 tsp cinnamon, 1 tbsp honey, 1 tsp vanilla together thoroughly. When cool, spread on "cake". Add shredded carrots to the top and serve!

PEANUT BUTTER DELIGHT DOG BIRTHDAY CAKE RECIPE - (4.3/5)

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. Bake for 40 minutes. Frost this cake with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator.

PEANUT BUTTER CAKE

Steps:

• Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
• Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
• Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.