PEANUT BUTTER NUTELLA CAKE RECIPES
PEANUT BUTTER CHOCOLATE POKE CAKE RECIPE: HOW TO MAKE IT
When my family is planning a get-together, I can count on three or four people asking if I'm bringing this chocolate peanut butter poke cake. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. —Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs., Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours., Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.
Nutrition Facts : Calories 360 calories, FatContent 16g fat (4g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 312mg sodium, CarbohydrateContent 49g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
PEANUT BUTTER-CHOCOLATE CAKE ROLLS RECIPE: HOW TO MAKE IT
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
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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