PEANUT BUTTER CHOCOLATE CHIP CAKE RECIPE RECIPES
PEANUT BUTTER CHOCOLATE CHIP CAKE RECIPE BY LYNNE ...
Mmmmm - peanut butter and chocolate are a tempting duo in this this moist and tender cake. Mini chocolate chip morsels and chunky peanut butter help give texture to the topping. A welcome snack or breakfast treat with your favorite warm beverage.
Provided by Salad Foodie
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Number Of Ingredients 17
Steps:
- Set oven to 375 degrees F. Grease bottom and 1/2 inch up the sides of a 13x9x2-inch baking pan. TOPPING: In small bowl stir together 1/2 cup flour, 1/2 cup brown sugar. Using pastry blender, cut in the 1/4 cup peanut butter and 3 tablespoons butter till mixture resembles coarse crumbs; fold in 1/4 cup mini-chocolate chips. Set aside. CAKE: In large mixing bowl stir together 2 cups flour, 1 cup brown sugar, baking powder baking soda and salt. Add milk, the 1/2 cup peanut butter, eggs, and softened 1/4 cup better. Beat with electric mixer on low speed till combined, Beat on medium or high speed about 3 minutes, scraping bowl frequently. Fold in 1/2 cup mini-chocolate chips. Spoon batter into prepared pan, spreading evenly. Sprinkle with topping mixture. Bake about 30 minutes, until toothpick tests clean in center. Serve warm or cool on wire rack.
Nutrition Facts : ServingSize 90 g, Calories 339, FatContent 12.85 g, TransFatContent 0.0 g, SaturatedFatContent 4.32 g, CholesterolContent 31 g, SodiumContent 449 g, CarbohydrateContent 51.48 g, FiberContent 1.3 g, SugarContent 17.36 g, ProteinContent 5.9 g
PEANUT BUTTER-CHOCOLATE CHIP POUND CAKE RECIPE - PILLSBURY.COM
Stir a few extras into a boxed cake mix for an extra-special cake baked in a fluted tube pan.
Provided by Pillsbury Kitchens
Total Time 2 hours 55 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
- Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
- In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing.
Nutrition Facts : Calories 475 , CarbohydrateContent 57 g, CholesterolContent 55 mg, FatContent 4 1/2 , FiberContent 3 g, ProteinContent 10 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 44 g
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