Best Chocolaty Peanut Butter Encrusted Rum Cake Recipes

CUTHBERTS' TEA SHOPPE RUM CAKE

Cuthberts' Tea Shoppe Rum Cake image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

Oil, for greasing pan
Flour, for coating pan
1 package yellow cake mix (without pudding)
1 small package vanilla pudding
4 eggs
1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons butter
1/4 cup hot water
1 cup sugar
2 tablespoons dark rum, or more to taste

Steps:

Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.
Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.
Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.
Melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.

CHOCOLATY PEANUT BUTTER CAKE

Chocolaty Peanut Butter Cake image

The two great flavors of chocolate and peanut butter come together in this moist cake. Kids of every age will be all over this one! -Brenda Melancon, McComb, Mississippi

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12-15 servings.

Number Of Ingredients 7

Ingredients

2 cups miniature marshmallows
1 package chocolate cake mix (regular size)
1-1/4 cups water
3/4 cup peanut butter
1/3 cup canola oil
3 large eggs
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350°. Sprinkle marshmallows into a greased 13x9-in. baking pan. In a large bowl, combine cake mix, water, peanut butter, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes or until smooth. Pour over marshmallows; sprinkle with chocolate chips. , Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 344 calories, Fat 18g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 313mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

GOOEY PEANUT BUTTER-CHOCOLATE CAKE

Gooey Peanut Butter-Chocolate Cake image

Here in Wisconsin, winter weather is extreme. A hot dessert is just the thing to warm us up. This slow-cooked chocolate cake gets its crunch from a sprinkling of peanuts. -Lisa Erickson, Ripon, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 2h20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1-3/4 cups sugar, divided
1 cup 2% milk
3/4 cup creamy peanut butter
3 tablespoons canola oil
2 cups all-purpose flour
3/4 cup baking cocoa, divided
3 teaspoons baking powder
2 cups boiling water
Chopped salted peanuts, optional

Steps:

In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker., In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir)., Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.

Nutrition Facts : Calories 512 calories, Fat 19g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 298mg sodium, Carbohydrate 79g carbohydrate (48g sugars, Fiber 4g fiber), Protein 11g protein.