HOW TO MAKE PEANUT BUTTER CAKE RECIPES

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PEANUT BUTTER CAKE - CINCYSHOPPER



Peanut Butter Cake - CincyShopper image

My homemade Peanut Butter Cake with Peanut Butter Frosting is an old school recipe that will quickly become a family favorite. You will find the moist cake loaded with peanut butter flavor. Then we top it with the best peanut butter frosting.

Provided by Jen

Categories     Dessert

Total Time 80 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 13

2 cup Flour
2 cup Sugar
1 tsp Baking Soda
1/2 cup Milk
2 Eggs
1 tsp Vanilla
1 cup Water
1/2 cup Butter
3/4 cup Peanut Butter
1/2 cup softened Butter
1 cup Peanut Butter
3 tbsp Milk
2 cup Powdered Sugar

Steps:

  • Preheat oven to 350.
  • Grease a 9x13 baking dish with butter. Dust with flour to prevent sticking.
  • Whisk together flour, sugar, and baking soda in a large bowl.
  • Add milk, eggs, and vanilla to bowl.
  • Beat mixture at low speed until blended.
  • Add water butter and peanut butter to a saucepan.
  • Heat over medium heat stirring frequently until blended (about 5 minutes).
  • Add peanut butter mixture into flour mixture.
  • Stir until batter is well mixed and pour into prepared dish.
  • Bake about 35-40 minutes until a toothpick inserted in the center of the cake comes out clean.
  • Allow to cool.
  • Cream together the butter and peanut butter.
  • Slowly add in the sugar, if it gets too thick then add a little milk to thin.
  • Continue until all of the sugar is in and the frosting is blended to the right consistency.
  • Spread frosting over cooled cake.

Nutrition Facts : Calories 659 kcal, CarbohydrateContent 77 g, ProteinContent 13 g, FatContent 36 g, SaturatedFatContent 14 g, CholesterolContent 69 mg, SodiumContent 431 mg, FiberContent 3 g, SugarContent 57 g, ServingSize 1 serving

PEANUT BUTTER-CHOCOLATE CAKE ROLLS RECIPE: HOW TO MAKE IT



Peanut Butter-Chocolate Cake Rolls Recipe: How to Make It image

Who knew something this impressive could start with a cake mix! The mini chocolate chips add a tasty crunch to each slice. —Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2 cake rolls (12 slices each).

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
6 large eggs
2/3 cup water
1/4 cup canola oil
FILLING:
1-3/4 cups half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
3/4 cup chunky peanut butter
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup miniature semisweet chocolate chips
Baking cocoa, optional

Steps:

  • Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks., In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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