Best Gold Rush Cake Recipes

Gold Rush Peanut Butter Cake image

Provided by Steve P.

Categories Dessert

Time 1h5m

Yield 1 Nine inch three layer cake, 9 serving(s)

Number Of Ingredients 24

1 cup unsalted butter, plus
2 tablespoons unsalted butter
1 cup creamy peanut butter, plus
2 tablespoons creamy peanut butter
3 cups packed brown sugar
4 eggs
3 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
1 1/2 teaspoons vanilla
1 (8 ounce) package softened cream cheese
1 box powdered sugar
1/2 cup creamy peanut butter
2 tablespoons evaporated milk
1/2 teaspoon vanilla
1/4 cup butter or 1/4 cup margarine
1/2 cup butter or 1/2 cup margarine
4 tablespoons Karo syrup
1 box powdered sugar (sifted)
1 cup crunchy peanut butter
1 1/2 cups brown sugar
1/3 cup evaporated milk
1 teaspoon vanilla

Steps:

For cake: In large mixing bowl, cream butter and peanut butter until light and fluffy.
Add brown sugar.
Mix to blend.
Add eggs, one at a time, mixing well after each addition.
In a small bowl, combine flour, baking powder and salt.
Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.
Add vanilla.
Pour batter into 3 well greased and floured 9 inch cake pans.
Bake in preheated 350ºF oven until cake tests done, about 45 minutes.
Cool on wire rack to room temperature before filling and frosting the cake.
For filling: Soften margarine and cream cheese at room temperature.
Cream together well.
Add powdered sugar and continue beating until creamy.
Add vanilla and peanut butter.
Spread between cooled layers.
For frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
Remove from heat, add milk, powdered sugar, vanilla, and peanut butter.
Beat until creamy.
Spread on top and sides of cooled cake after filling.

Gold Rush Cake image

Provided by dee vensel

Categories Cakes

Time 30m

Number Of Ingredients 4

1/2 gal vanilla ice cream
1 jar(s) caramel ice cream topping
1/2 c salted peanuts
1 container chocolate magic shell coating

Steps:

1. Line a 9 x 9" cake pan with plastic wrap. Spread half the ice cream in the bottom and return to freezer for 15 minutes to harden. Spread the caramel and sprinkle with the nuts for the next layer. Freeze for another 15 minutes.
2. Top with the remainder of the ice cream and freeze for another 15 minutes. Coat the top with the chocolate "Magic Shell" and return to the freezer until it is time to serve. Carefully remove the ice cream from the pan using the plastic wrap. Peel off the plastic wrap and serve on a flat platter or tray. Serves 9
3. YOU can add other toppings if you like.

GOLD RUSH CARROT CAKE image

Yield 12 pieces

Number Of Ingredients 19

CAKE
1 ½ cups oil
1 2/3 cups sugar
4 eggs
2 cups flour
1/3 cup Ghiradelli Ground Chocolate
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
3 cups shredded carrots (packed)
3/4 cup ground walnuts
FROSTING
3 cups powdered sugar, sifted
1 package (3 oz.) cream cheese, softened
3 tablespoons half and half
2 teaspoons vanilla
1/8 teaspoon salt
4 oz sweet chocolate
2 tablespoons butter

Steps:

CAKE Mix oil with sugar, add eggs one at a time, beating well after each addition. Sift flour with Ground Chocolate, baking soda, cinnamon and salt. Add dry ingredients to creamed mixture. Mix in carrots and nuts. Grease bottom of 9 x 13 inch cake pan. Spread batter into pan. Bake at 350 degrees for 45 - 50 minutes. Cool 30 minutes. Spread Chocolate Frosting on warm cake. Sprinkle with additional chopped nuts, or grated chocolate, if desired. FROSTING In mix, blend sifted powdered sugar, cream cheese, half and half, vanilla and salt. In double boiler, melt chocolate with butter over 1-inch simmering water. Add to creamed mixture. Beat until smooth. Spread on Gold Rush Carrot Cake.