PEANUT BUTTER CAKE RECIPE - BBC GOOD FOOD
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
- Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Nutrition Facts : Calories 445 calories, FatContent 29 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.6 milligram of sodium
CREAM CHEESE PEANUT BUTTER FROSTING RECIPE | ALLRECIPES
Use this frosting on chocolate cake for an unbelievable treat.
Provided by Lisa Whittick
Categories Frosting and Icing Recipes
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 6
Steps:
- Whip peanut butter, cream cheese, confectioners' sugar, brown sugar, and butter together in a mixing bowl until creamy. Mix in milk, a few drops at a time, until desired consistency is reached.n
Nutrition Facts : Calories 257.8 calories, CarbohydrateContent 17 g, CholesterolContent 18.9 mg, FatContent 19.4 g, FiberContent 1.5 g, ProteinContent 7.4 g, SaturatedFatContent 6.7 g, SodiumContent 170.7 mg, SugarContent 13.9 g
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PEANUT BUTTER CHOCOLATE DESSERT RECIPE: HOW TO MAKE IT
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Reviews 4.8
Total Time 20 minutes
Category Desserts
Calories 365 calories per serving
- Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. , In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half the whipped topping. Spread over crust. Sprinkle with peanut butter cups., In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. , Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
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From bettycrocker.com
Reviews 4
Total Time 1 hours 5 minutes
Calories 310 per serving
- Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Top with remaining ingredients. Let stand 15 minutes. Use large spoon for serving. Store covered in airtight container at room temperature.
PEANUT BUTTER CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Afternoon tea, Snack, Treat
Cuisine American
Calories 445 calories per serving
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
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- To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.
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Reviews 4
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