PEANUT BUTTER COFFEE CAKE RECIPE RECIPES

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PEANUT BUTTER CAKE RECIPE | ALLRECIPES



Peanut Butter Cake Recipe | Allrecipes image

This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.

Provided by Karen Pugh

Categories     Sheet Cake

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 20 servings

Number Of Ingredients 15

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ cup milk
2 eggs
1 teaspoon vanilla extract
1 cup water
½ cup butter
½ cup vegetable oil
½ cup peanut butter
½ cup butter
½ cup peanut butter
⅓ cup milk
1 teaspoon vanilla extract
4 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
  • Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
  • Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

Nutrition Facts : Calories 457.6 calories, CarbohydrateContent 62.3 g, CholesterolContent 43.8 mg, FatContent 22 g, FiberContent 1.1 g, ProteinContent 5.6 g, SaturatedFatContent 8.3 g, SodiumContent 199.6 mg, SugarContent 50.9 g

PEANUT BUTTER CAKE II RECIPE | ALLRECIPES



Peanut Butter Cake II Recipe | Allrecipes image

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     Layer Cake From a Mix

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

½ cup creamy peanut butter
½ cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
⅔ cup water
1 cup peanut butter
½ cup butter, softened
4 cups confectioners' sugar
⅓ cup heavy cream

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

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