Best Peanut Butter Chocolate Chip Cake Dairy Or Pareve Recipes

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PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE



Peanut Butter Chocolate Chip Bundt Cake image

This is adapted from a low glycemic cookbook I borrowed from the library. The peanut butter, chocolate chips and buttermilk help to make this a moist, decadent cake.

Provided by Pam-I-Am

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 18

1 1/2 cups whole wheat pastry flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup natural-style peanut butter
1/2 cup butter, room temp
1 cup sugar
2 egg whites
2 teaspoons vanilla extract
1/3 cup mini chocolate chip
1 1/2 cups low-fat buttermilk
1 tablespoon unsweetened cocoa powder
2 tablespoons peanut butter
1 1/2 tablespoons water
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
1 pinch salt

Steps:

  • Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
  • In a medium bowl, mix together the flours, baking powder and soda and salt.
  • In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
  • Add the sugar, egg whites and vanilla and beat for 2 minutes.
  • Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
  • Scrape batter into bundt pan and spread level.
  • Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
  • Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
  • Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
  • Remove paper, cut and serve.

Nutrition Facts : Calories 273.7, Fat 12.4, SaturatedFat 5.5, Cholesterol 16.2, Sodium 250.8, Carbohydrate 36.9, Fiber 2.5, Sugar 20.4, Protein 6.3

CHOCOLATE CHIP PEANUT BUTTER CAKE



Chocolate Chip Peanut Butter Cake image

Categories     Cake     Chocolate     Dessert     Bake     Peanut     Vegan     Pastry     Butter

Yield makes 9 to 12 squares or 8 wedges

Number Of Ingredients 10

Oil for the pan
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/3 cup natural granulated sugar
1/2 teaspoon salt
1/2 cup applesauce
1/2 cup rice milk or soymilk
1/2 cup natural peanut butter, at room temperature
1 cup vegan semisweet chocolate chips
1/3 cup chopped peanuts, optional

Steps:

  • Preheat the oven to 350°F. Lightly oil a 9-inch square or round cake pan.
  • Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.
  • Combine the applesauce, rice milk, and peanut butter in another bowl and whisk together until smooth. Pour into the flour mixture and stir until fairly well blended, then whisk the mixture until smooth.
  • Stir in the chocolate chips and optional peanuts. Pour into the prepared pan. Bake for 25 to 30 minutes, until golden on top and a knife inserted into the center comes out with chocolate, but no batter.
  • Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.
  • nutrition information
  • (based on 9 squares)
  • Calories: 220
  • Total Fat: 11g
  • Protein: 9g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Sodium: 195mg

RICH CHOCOLATE PEANUT BUTTER CAKE



Rich Chocolate Peanut Butter Cake image

The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? -Tammy Bollman, Minatare, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 25

2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon salt
FILLING:
1 cup butter, softened
3/4 cup creamy peanut butter
1-1/2 cups confectioners' sugar
FROSTING:
1/2 cup creamy peanut butter
6 ounces bittersweet chocolate, chopped
1 cup butter, softened
2 cups marshmallow creme
1/3 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 cups dark chocolate chips, optional
1 cup peanut butter chips, optional
1 teaspoon shortening, optional

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.

Nutrition Facts : Calories 883 calories, Fat 60g fat (23g saturated fat), Cholesterol 100mg cholesterol, Sodium 670mg sodium, Carbohydrate 83g carbohydrate (60g sugars, Fiber 4g fiber), Protein 11g protein.

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