Triple Peanut Butter Cake With Milky Way Frosting Recipes

TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
• Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
• Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
• To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
• Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
• Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
• To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
• Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
• Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.

PEANUT BUTTER SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
• In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
• Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
• While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
• Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

TRIPLE DECKER PEANUT BUTTER CAKE

Steps:

• Place a race in the center of the oven and preheat oven to 350 degrees F.
• Lightly spray three 9-inch round cake pans with cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
• Place the cake mix, peanut butter, oil, eggs, and vanilla in a large mixing bowl. Add 1 1/3 cups water, then beat with an electric mixer on low speed until blended 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side again if necessary. The batter should be well blended. Divide the batter among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
• Bake until the cakes spring back when lightly pressed with a finger, 18 to 20 minutes. Check the pan on the highest rack first as it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the cakes from the oven, and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each later and invert onto a rack and then invert onto another rack so that the cakes are right side up. Allow the cakes to cool completely.
• Meanwhile, place 28 of the peanut butter cups into the freezer for 15 to 20 minutes so they will be easier to chop, then finely chop them and set aside with the whole peanut butter cups.
• Make the frosting: Place the butter and peanut butter in a large mixing bowl and beat with an electric mixer on low speed until creamy. Add 2 cups confectioners' sugar, 1/4 cup milk and the vanilla and beat on low speed until the mixture is combined. Add 1 1/2 cups confectioners' sugar and the remaining 1/4 cup milk and beat the frosting until it is smooth and spreadable. Then, increase the mixer speed to high and beat, adding the remaining 1/2 cup sugar a little at a time until the frosting is thick and fluffy.
• To assemble the cake, place one cake layer, right side up, on a serving plate and spread some of the frosting over the top. Press half of the chopped Reese's into this frosting, distributing them evenly. Place a second cake layer, right side up, on top of the first. Spread some of the frosting over the top. Press the remaining chopped Reese's into this frosting. Place the third cake layer, right side up, on top of the second layer, then frost the top smoothly and generously. Frost the side of the cake with smooth, clean strokes. Place the remaining whole peanut butter cups decoratively around the edge of the cake.

MILKY WAY FROSTING:)

Steps:

• Melt the butter and Milky Ways together in a heavy saucepan, stirring constantly over low heat until the mixture is completely melted and smooth.
• Remove pan from heat; beat in the vanilla and powdered sugar until of spreading consistency.
• Spread on warm cake, cupcakes, cookies, or brownies while the frosting is warm and pliable.

PEANUT BUTTER CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large bowl, mix together the flour and sugar. Make a well in the center and pour in the milk, oil, eggs, 2 tablespoons peanut butter and vanilla. Mix well and pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the frosting: In a large bowl, combine 1 cup peanut butter and confectioners' sugar. Beat in vanilla, then milk to desired consistency. Spread on cake.