Best Chocolate Peanut Butter Blitz Cake Cassies Recipes

CHOCOLATE-PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

RICH CHOCOLATE PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth., For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners' sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency., Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving., For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.

CHOCOLATE PEANUT BUTTER CAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
• Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
• Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
• Cut the cake into squares and refrigerate until ready to serve.

CHOCOLATE PEANUT BUTTER BLITZ CAKE - CASSIES

Steps:

• Preheat oven to 350 degree F. Spray and flour 2 - 9 inch round cake pans - or square. I use bakers secret with added flour spray. In a large bowl; cream sugar, salt and butter for about 4 - 5 minutes.
• Beat eggs one at a time into the butter mixture. Scraping down the sides of the bowl once.
• In another bowl whisk cocoa, flour, baking powder.
• Mix the vanilla with the milk. On low speed beat in one third of flour mixture then half the milk, then another third of the flour, the remaining milk, and then the remaining flour. Make sure you scrape down the sides of the bowl.
• Evenly divide the batter between the two prepared pans. Bake for Bake 30 to 35 minutes or until a toothpick in center comes clean.
• Cool cakes on wire racks for 5 to 10 minutes; then remove from pans and continue cooling. Make filling.
• For filling: Beat peanut butter and vanilla for a few minutes. Beat in confectioners' sugar until thoroughly blended. Now, add 3 tablespoons cream, and about 4 tablespoons milk. Or, you can use all milk. Beat until thick consistency. You don't want it runny. The consistency of a soft fudge. Beat in the marshmallow cream.
• Place one cake layer, rounded side down on cake platter. Spread thick layer of peanut butter filling evenly over cake layer.
• Now, place the other cake layer rounded side up on top of the peanut butter layer. Make ganache.
• Chop chocolate into pieces and place in a bowl.
• In a small sauce pan, add the cream. Heat only till hot, not boiling. When you see bubbles form around the inside edges of pan; it's probably hot enough. Pour this over the chocolate. Let sit for a few minutes; so chocolate can melt. After a few minutes, whisk the mixture, making sure its smooth. Let this set for a minute or two. Now, its time to pour over the lovely cake. Start in the center of cake, and start pouring a little at a time. It will drizzle down over the sides of the cake. You can let some set up, then drizzle more to make a layered effect. I poured mine all at once, slowly.
• I then sprinkled the top with chocolate sprinkles and decorated the edge with halved peanut butter cups. Enjoy...it's chocolate / peanut butter heaven.