HOW TO MAKE PEANUT BUTTER FILLING FOR CAKE RECIPES

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PEANUT BUTTER CAKE I RECIPE | ALLRECIPES



Peanut Butter Cake I Recipe | Allrecipes image

Get nostalgic with this recipe for peanut butter cake featuring a simple frosting.

Provided by Rosina

Categories     Sheet Cake

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 1 - 9x13 inch cake

Number Of Ingredients 14

½ cup peanut butter
½ cup butter
1 cup packed brown sugar
½ cup white sugar
2 eggs
¾ teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
⅛ cup butter
3 cups confectioners' sugar
4 ½ tablespoons evaporated milk
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch cake pan.
  • Cream together 1/2 cup butter and 1/2 cup peanut butter. Stir in white and brown sugars and beat well, then add the beaten eggs and 3/4 teaspoon of vanilla. Sift together flour, baking powder and salt. Add the flour mixture into the batter alternately with the milk.
  • Pour batter into the prepared pan and bake for 35 minutes. Frost when cool.
  • To Make Frosting: Blend together 1/8 cup butter or margarine, 3 cups confectioners' sugar, 4 1/2 tablespoons evaporated milk and 1 1/2 teaspoons vanilla extract, stirring slowly until mixture holds its shape. Then beat until very smooth. If necessary, gradually add tiny amounts of evaporated milk to bring to spreading consistency.

Nutrition Facts : Calories 247.5 calories, CarbohydrateContent 40.1 g, CholesterolContent 29.9 mg, FatContent 8.5 g, FiberContent 0.7 g, ProteinContent 3.8 g, SaturatedFatContent 4 g, SodiumContent 184.5 mg, SugarContent 29.2 g

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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