CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
Steps:
- Heat oven to 350°F. Grease and lightly flour 2 (8- or 9-inch) square or round cake pans; set aside.
- Combine sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 1 teaspoon vanilla; continue beating until well mixed. Add flour, cocoa, baking soda, baking powder and salt to butter mixture alternately with 1 1/3 cups half & half, beating just until mixed.
- Pour batter evenly into prepared pans. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
- Place cream cheese, peanut butter and 2 tablespoons butter into bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, 2 teaspoons vanilla and enough half & half for desired frosting consistency.
- Place 1 cake layer onto serving plate. Spread 1 cup frosting over top; top with second cake layer. Spread remaining frosting over top and sides of cake.
Nutrition Facts : Calories 510 calories, Fat 23 grams, SaturatedFat grams, Transfat grams, Cholesterol 85 milligrams, Sodium 380 milligrams, Carbohydrate 72 grams, Fiber 2 grams, Sugar grams, Protein 7 grams
PEANUT BUTTER CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING
Provided by The SouthernPlate Staff
Number Of Ingredients 11
Steps:
- Place sugar, butter, peanut butter and eggs in a mixing bowl and mix up with an electric mixer until well combined and smooth.
- Mix self-rising flour with baking soda. Add flour to wet mixture alternately with the buttermilk.
- Bake in three layer cake pans at 350 for about 35 minutes. Allow to cool ten minutes in pan before turning out to cool completely.
PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING
Provided by twinkles
Time 2h
Yield 16
Number Of Ingredients 15
Steps:
- Grease and sugar three layer-cake pans. Preheat the oven to 350 degrees F. In a bowl cream the shortening, peanut butter, and sugar. Add the eggs one at a time, beating after each addition. In a separate bowl combine the flour with the baking soda, and add to the mixture alternately with the buttermilk, beating after each addition. Add the vanilla, and mix well. Bake for 30 minutes. Remove from the oven, and after the cakes have cooled 5 to 10 minutes, remove from the pans to a cooling rack. As the layers cool, make the frosting by beating together the butter, sugar, peanut butter, and vanilla extract, adding just enough milk to make a creamy, spreadable frosting. Thinly spread the frosting on two layers of the cooled cake; pile the frosted layers together, and add the unfrosted layer on top. Use the remaining frosting to cover the outside of the whole cake. If desired, garnish with chopped reese's candy bars.
Nutrition Facts :
PEANUT BUTTER LAYER CAKE
My husband loves peanut butter, so this cake is his favorite. Sometimes I switch frosting recipes and use a chocolate frosting garnished with peanuts. -Carolyn Hylton, Covington, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-14 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in melted peanut butter chips. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat melted chips, cream cheese, vanilla and salt until light and fluffy. Add confectioners' sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 467 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 350mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 8g protein.
PEANUT BUTTER CHOCOLATE LAYER CAKE
Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!
Provided by Miss Alison
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
- Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
- Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
- While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
- Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
- Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
- Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
- Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.
Nutrition Facts : Calories 1125.1 calories, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
PEANUT BUTTER BUTTERCREAM FROSTING
This simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,
Nutrition Facts : Calories 318 calories, Fat 20g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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