Ashley Judds Peanut Butter Cake Recipes

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ASHLEY JUDD'S PEANUT BUTTER CAKE



Ashley Judd's Peanut Butter Cake image

Provided by William Norwich

Categories     dinner, dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

8 ounces butter, softened
1 1/2 cups sugar
2 egg yolks, beaten well
1/4 cup creamy peanut butter
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 cup buttermilk
1/2 cup water
1 teaspoon baking soda
2 egg whites

Steps:

  • Preheat the oven to 375 degrees. Grease an 8- by 2-inch round cake pan (or a 9-inch pan) and line with a parchment round. Grease and flour the parchment.
  • Beat in butter until fluffy. Beat in sugar. Beat in yolks and then peanut butter until smooth.
  • Mix the flour and baking powder in a bowl. Combine the buttermilk and water in another bowl and stir in the baking soda. Into the yolk mixture, beat in the flour mixture, in fourths, alternating with the buttermilk mixture and ending with the flour mixture.
  • Beat the egg whites until stiff. Fold into the batter with a rubber spatula. Spread the batter in a prepared pan. Bake for 30 to 40 minutes, until a wooden pick inserted into the center comes out clean. Cool the cake in a pan on a wire rack, about 10 minutes. Invert onto the rack; invert onto another rack, so that the cake cools with top side up. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 13 grams, Sodium 200 milligrams, Sugar 31 grams, TransFat 1 gram

ASHLEY JUDD'S PEANUT BUTTER CAKE



Ashley Judd's Peanut Butter Cake image

From NYTIMES.com : originally published with Down Mexico Way By William Norwich, November 4, 2001. Posted for safe keeping.

Provided by Second2None

Categories     Dessert

Time 1h10m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 10

8 ounces butter, softened
1 1/2 cups sugar
2 egg yolks, beaten
1/4 cup creamy peanut butter
1 1/2 cups cake flour, sifted
1 teaspoon baking powder
1/2 cup buttermilk
1/2 cup water
1 teaspoon baking soda
2 egg whites

Steps:

  • Preheat the oven to 375 degrees. Grease an 8- by 2-inch round cake pan (or a 9-inch pan) and line with a parchment round. Grease and flour the parchment.
  • Beat in butter until fluffy. Beat in sugar. Beat in yolks and then peanut butter until smooth.
  • Mix the flour and baking powder in a bowl. Combine the buttermilk and water in another bowl and stir in the baking soda. Into the yolk mixture, beat in the flour mixture, in fourths, alternating with the buttermilk mixture and ending with the flour mixture.
  • Beat the egg whites until stiff. Fold into the batter with a rubber spatula. Spread the batter in a prepared pan. Bake for 30 to 40 minutes, until a wooden pick inserted into the center comes out clean. Cool the cake in a pan on a wire rack, about 10 minutes. Invert onto the rack; invert onto another rack, so that the cake cools with top side up. Serve warm or at room temperature. YIELD 8 to 10 servings.

Nutrition Facts : Calories 511.8, Fat 28.4, SaturatedFat 15.9, Cholesterol 103.1, Sodium 475.1, Carbohydrate 60.2, Fiber 0.9, Sugar 39.1, Protein 6.4

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