Peanut Butter Explosion Chocolate Cake Recipes

PEANUT BUTTER EXPLOSION CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour 2 - 10x2 inch round cake pans.
• Mix up the two cake mixes following the package directions. Stir in the bag of mini Reese's. Pour the batter evenly into the prepared pans.
• Place the cake pans in the oven and bake for 28 minutes, or until a toothpick or knife inserted in the center comes out with just a few crumbs on it.
• Remove from the oven and let cool in the pan for 15 minutes. Flip the cake out onto a wire rack to cool completely.
• After each layer has cooled completely, cut each one in half.
• Reserve 1/4 cup of the peanut butter frosting for later. Divide the frosting evenly into 3 bowls.
• Place one cake layer on a plate and cover it with one bowl of frosting. Repeat with the rest of the cake layers and frosting.
• Cover the outside and top of the cake with the chocolate frosting. (I used a fun frosting comb tool on the sides, but fork prongs would work too.)
• Use the reserved peanut butter frosting to pipe some swirls on top and accent with the extra peanut butter cups. Store in a sealed container on the counter.

PEANUT BUTTER EXPLOSION

Steps:

• Assembly: Begin with a layer of brownie, alternate layers of cream cheese peanut butter mousse and chocolate cake, ending with cake. Pour melted fudge over the cake; top with chunks of brownie pieces. Pour more melted fudge over the brownie pieces. Finish with a splash of peanut butter chips on top.
• Thoroughly combine ingredients.

ULTIMATE CHOCOLATE PEANUT BUTTER EXPLOSION CAKE

Steps:

• Preheat the oven to 350 degrees and grease 9x5 loaf pan.
• In a medium bowl, add flour, baking powder, baking soda and salt and whisk for about 45 seconds.
• Using a mixer, in a large bowl add the peanut butter, oil, and brown sugar and beat until combined.
• Add eggs and maple syrup or vanilla extract and continue beating until just combined.
• Alternately add the flour and buttermilk to the wet mixture, beating just until combined and do not overbeat. (A few small lumps of flour is fine, overbeating will result in a dry, dense cake.)
• Pour batter into the bread loaf pan.
• Bake for about 15-18 minutes.
• Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
• Microwave the heavy cream in the microwave for 2-3 minutes or starting to boil.
• Add in chocolate and peanut butter chips and let sit for a minute or two then whisk for a couple of minutes.
• Cream butter and add in all other ingredients until combined and creamy.
• Cut the cooled cake in half horizontally. Frost the bottom top half of the cake, drizzle some chocolate ganache and then add some chopped Reese cups on top
• Place the top layer of the cake, upside down, on top of the bottom layer and repeat with another layer of frosting, chocolate ganache and Reese's cups.
• Place in fridge until ready to slice and serve.

ULTIMATE CHOCOLATE PEANUT BUTTER EXPLOSION CAKE

Steps:

• Preheat the oven to 350 degrees and grease 9x5 loaf pan. In a medium bowl, add flour, baking powder, baking soda and salt and whisk for about 45 seconds. Using a mixer, in a large bowl add the peanut...

CANDY EXPLOSION CAKE

Steps:

• Place cake on a serving platter; spread frosting between layers and over top and sides of cake. Top with the chocolate candies of your choice.

CHOCOLATE PEANUT BUTTER VOLCANO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spread chopped peanuts on the bottom of the baking pan.
• Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
• Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
• Pour glaze over baked cake; glaze will pool in cream cheese craters.

PEANUT BUTTER AND CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
• In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.