PEANUT BUTTER CAKE II RECIPE | ALLRECIPES
If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 -2 layer 9 inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
- Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
- Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
- To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.
Nutrition Facts : Calories 695.9 calories, CarbohydrateContent 81.1 g, CholesterolContent 111.7 mg, FatContent 38.7 g, FiberContent 1.9 g, ProteinContent 11.5 g, SaturatedFatContent 16.1 g, SodiumContent 550.6 mg, SugarContent 63.1 g
EASY AND QUICK CHOCOLATE PEANUT BUTTER CAKE RECIPE ...
A fast, rich, yummy dessert. Moist and semi-homemade. For a night when you need a dessert everyone will love but don't have a lot of time to prepare it. My kids love this dessert.
Provided by Twin mommy
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Total Time 1 hours 11 minutes
Prep Time 15 minutes
Cook Time 26 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Combine cake mix, water, peanut butter, chopped peanuts, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Poke holes in warm cake with a wooden skewer; pour sweetened condensed milk on top. Let cake cool, about 30 minutes.
- Sprinkle most of the chopped peanut butter cups over the cake. Spread whipped topping on top. Garnish with remaining chopped peanut butter cups.
Nutrition Facts : Calories 663.4 calories, CarbohydrateContent 63 g, CholesterolContent 66.1 mg, FatContent 40.7 g, FiberContent 2.9 g, ProteinContent 16.9 g, SaturatedFatContent 13.7 g, SodiumContent 489.4 mg, SugarContent 47.2 g
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Total Time 3 hours 0 minutes
- Prepare the Frosting: Beat cream cheese, butter, and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until creamy and blended, about 2 minutes. With mixer running on low speed, slowly add powdered sugar and salt, beating until well incorporated, about 2 minutes. Add vanilla, and beat on low speed until incorporated, about 10 seconds. Add cream, 1 teaspoon at a time, until frosting reaches desired consistency. Spread frosting over top of cooled cake, and sprinkle with peanuts.
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- Heat oven to 350 degrees Oil and flour a bundt pan. Mix the ingredients together and pour into the pan. Bake about 30 minutes and test with a toothpick. Remove cake from pan when done and put on a cooling rack for 30 minutes. Move cake to a platter. Remove the metal lid from the frosting and put the lid back on. Microwave the frosting a few moments (depends on power of your microwave) until you can easily stir the frosting. Pour over the cake and let run down the sides.
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