Peanut Butter Cake And Chocolate Marshmallow Glaze Recipes

ROCKY ROAD BUNDT CAKE

Steps:

• Preheat oven to 350F and grease & flour a 10 cup Heritage Bundt pan (I use homemade cake release).
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, beat butter and sugars on med-high until light and fluffy. Approx 2-3mins.
• Add peanut butter and vanilla, beat until thoroughly combined.
• Reduce speed and add eggs one at a time, thoroughly incorporating after each addition.
• Reduce mixer to low. Add flour mixture in 3 portions, alternating with 2 portions of milk. Mix until just combined.
• Pour half of the batter into a medium bowl, set aside.*
• Add 3 Tbsp cocoa powder to remaining batter and return to stand mixer. Beat until just combined.
• Prepare 2 separate pastry bags and fill one with chocolate batter and the other with peanut butter.
• Pipe the batter, alternating the colors, into the cracks of the Heritage bundt pan, being careful to avoid spilling over into neighbouring cracks. **
• Once cracks are sufficiently filled, add remaining batter in alternating layers and use a kitchen skewer to marble it. Spread the batter evenly.
• Bake for 45-50mins or until a skewer comes out clean.
• Remove from oven and transfer bundt pan to cooling rack for 10-15mins. Rap the bundt pan against the counter to loosen it then turn cake out onto cooling rack to cool completely.
• Line a baking sheet with parchment or a silpat.
• Place sugar and water into a small pot over med-high heat. Stir only to combine.
• Wash down the sides of the pot with some water and a pastry brush to prevent sugar from crystallizing. Do this from time to time, as needed, while the sugar is cooking.
• Continue to cook sugar until the caramel reaches a medium amber color. Do not stir at any point.
• Add in peanuts and salt and stir for 1 minute to coat.
• Pour peanuts onto baking sheet and spread evenly. Allow to cool completely, then roughly chop.
• Place marshmallow fluff, and icing sugar into a medium bowl, stir well to combine. Add 2 Tbsp of cream and stir until glossy and smooth. Add more cream as needed until desired consistency is reached.
• Using a small measuring cup, pour glaze carefully into the cracks of the cooled bundt cake.
• Sprinkle top with chopped candied peanuts.

PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.

PEANUT BUTTER CAKE AND CHOCOLATE MARSHMALLOW GLAZE

Steps:

• Preheat oven to 375^. Spray a 9x13-inch baking pan;set aside. --- In medium bowl of mixer; beat peanut butter, banana, oil and water together on medium until smooth. with just a few small pieces of banana lumps. Beat in eggs, cocoa powder and cake mix on medium high for one minute, until well blended, add a little more water if desired (batter will be thick), Fold in peanuts. Pour into prepared pan .Bake for 35 minutes or tested done with toothpick. Cool on wire rack.
• Make Chocolate Glaze: In a safe bowl, microwave whipping cream on high 1 minute and 30 seconds. Remove and add the chips; let stand 2 minutes. Stir until smooth. Pour over top of cake. Spread evenly.
• Make Marshmallow Glaze: In a small bowl, stir 1 Tablespoon of the boiling water into marshmallow creme until smooth. If glaze is to thick, stir in the remaining boiling water to make a glaze. Pour Marshmallow Glaze over chocolate glaze. Sprinkle with crushed nuts and dried banana chips on top.

CHOCOLATE MARSHMALLOW CAKE

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).