Peanut Butter And Chocolate Melt Away Cake Recipes

PEANUT BUTTER CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2
• . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
• . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
• . Add the wet ingredients to the dry ingredients and beat until well combined.
• . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• . Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
• . Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
• . To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
• . Add about half of the powdered sugar and mix until smooth.
• 0. Add 3 tablespoons of water or milk and mix until smooth.
• 1. Add remaining powdered sugar and mix until smooth.
• 2. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn't get too thin. 13
• To build the cake, use a large serrated knife to remove the tops of the cake layers so that they're flat. See my tips on how to level a cake and how to stack a cake. 14. Pl
• ce the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer. 15. Ad
• about half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 16. Add the
• ext cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. 17. Add rema
• ning half of the chopped Reese's on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese's so that it's sticky on top for the next cake layer. 18. Add the final
• ake layer to the top of the cake. 19. Smooth out the
• frosting on the sides of the cake, creating a thin crumb coat. 20. Add about 1 cu
• of frosting to the top of the cake and smooth into an even layer. 21. Frost the cake
• using my tutorial for a smooth cake. Stop just before using the paper towel, which won't be necessary with the pattern on the sides of this cake. 22. Use an offset spa
• ula to create the stripes around the cake. For guidance, see the video above starting at about 1:40. 22. Set the cake asid
• and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl. 23. Microwave the hea
• y whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24. Use a squeeze bot
• le or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake. 25. Allow the ganache
• to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese's chopped in half, and Reese's crumbles. 26. Refrigerate the cake
• ntil ready to serve. Serve at room temperature. Cake is best for 3-4 days.

PEANUT BUTTER CAKE

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.

PEANUT BUTTER MELTAWAY CAKE

Steps:

• 1. Combine the cake ingredients and mix until smooth.
• 2. Pour cake batter into a 9x13 pan prepared with baking spray. Bake in a 350 degree oven for 35-40 minutes, or until a toothpick is inserted and comes out clean.
• 3. Cool completely.
• 4. Mix together peanut butter and 3/4 tsp of cooking oil.
• 5. Spread this mixture on top of the cooled cake. Refrigerate for 20 minutes.
• 6. Heat in a saucepan 1/4 cup of cocoa, powdered sugar, sour milk, butter, and vanilla (you can sour the milk with vinegar, add about half a tsp of vinegar to the milk and it should thicken you may need a dab more). Mix this until smooth and comes to a boil.
• 7. Let cool for a few minutes... Pour and spread over the peanut butter layer.
• 8. Cool and keep refrigerated.

PEANUT BUTTER MELT -AWAY CAKE

Steps:

• Combine margarine, baking cocoa,water, eggs, and buttermilk in sauce pan mix well.
• Bring to a boil, stirring often, remove from heat.
• Add sugar, flour, vanilla, baking soda and salt, beat well.
• Pour into greased and floured 9 by 13 cake pan.
• Bake at 350 for 30 ninutes, cool.
• Spread with melted peanut butter.
• Chill until firm.
• Combine margarine and baking cocoa in sauce pan, bring to a boil.
• Add confectioners sugar, buttermilk, vanilla and peanut butter.
• Beat until smooth,Pour over cake.
• Chill until ready to serve.

PEANUT BUTTER CHOCOLATE MELTAWAYS

Steps:

• In a microwave-safe bowl, combine all of the ingredients. Cover and microwave on high for 1-1/2 minutes; stir. Microwave, uncovered, on high 30 seconds longer; stir until smooth. , Pour into miniature muffin liners. Place on a baking sheet; refrigerate until set. Store in the refrigerator.

PEANUT BUTTER AND CHOCOLATE MELT AWAY CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine butter, cocoa, water, buttermilk, and eggs in a pan.
• Cook over low heat until bubbly.
• Add flour, sugar, baking soda, and vanilla.
• Mix well.
• Pour into nonstick 11x13-inch cake pan or Lady Ann cake pan.
• Bake for 30 minutes.
• Mix the oil and peanut butter together and spread over warm cake.
• Chill thoroughly.
• Make icing by combining cocoa and butter in pan.
• Cook until bubbly.
• Add the remaining ingredients.
• Mix until spreading consistency.

PEANUT BUTTER MELTAWAY CAKE

Steps:

• 1. BAKE AT 350* FOR 30 MIN. IN A GREASED 9X13 PAN
• 2. COOL THE CAKE FOR 20 MIN.
• 3. AFTER THE CAKE HAS COOLED 20 MIN. SPREAD WITH 1 CUP PEANUT BUTTER. If the PB is too thick microwave for 20 or 30 seconds so as not to lift the cake
• 4. MIX AND BOIL FOR 2 MIN. : 1 stick butter or oleo 3T. cocoa 6T milk 2tsp. vanilla
• 5. REMOVE FROM THE HEAT
• 6. ADD: confectioners sugar (up to 1#)
• 7. FROST THE CAKE AND ENJOY