BETTY CROCKER PEANUT BUTTER FUDGE RECIPE RECIPES

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PEANUT BUTTER-CHOCOLATE POKE CAKE RECIPE - BETTYCROCKER.C…



Peanut Butter-Chocolate Poke Cake Recipe - BettyCrocker.c… image

Betty Crocker™ Super Moist™ chocolate fudge cake mix, creamy peanut butter, chocolate syrup and a classic candy come together to make this crowd-pleasing poke cake.

Provided by Heather Baird

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup chocolate-flavor syrup, at room temperature
1 cup creamy peanut butter
1 container (8 oz) Cool Whip frozen whipped topping, thawed
25 Reese's peanut butter cups miniatures, unwrapped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan.
  • Poke holes in cake using fork or skewer. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake.
  • In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
  • Using large chef’s knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
  • Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 720 , CarbohydrateContent 79 g, CholesterolContent 55 mg, FatContent 6 1/2 , FiberContent 4 g, ProteinContent 13 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 610 mg, SugarContent 50 g, TransFatContent 0 g

CHOCOLATE FUDGE CAKE RECIPE | EASY RECIPES - BETTY CROCKER



Chocolate Fudge Cake Recipe | Easy Recipes - Betty Crocker image

Nothing beats a rich, indulgent but light chocolate fudge cake topped with real chocolate curls, the perfect addition to any celebration. Easy to make and delicious!

Categories     Chocolate    Cake    Birthday

Total Time 01 hours 15 minutes

Number Of Ingredients 7

1 box Betty Crocker™ Devil's Food Cake
3 medium free range eggs
120 ml vegetable oil
230 ml water
1 ½ tubs Betty Crocker™ Chocolate Fudge Icing
100 g white chocolate bar
100 g dark chocolate bar

Steps:

  • Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
  • Mix the eggs, oil, water and Devil’s Food Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
  • Pour the cake mix evenly into your two greased cake tins.
  • Bake in the centre of the oven for 22-27 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.
  • Ice one cake with ½ of the Betty Crocker™ Chocolate Fudge Icing then sandwich together with the other cake. Using the remaining icing, cover the tops and sides in an even layer. Press the palette knife against the sides keeping an even pressure all the time turning the cake, this will give you smooth even sides.
  • Decorate with chocolate curls. Turn the chocolate over so the flat side is facing upwards. Using the peeler press down hard onto the chocolate and pull towards you, keeping an even pressure on the peeler. The chocolate should begin to curl and you will be able to see it roll up. Any off cuts can be used in the under layer, with the best curls on top…gorgeous!

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