PEANUT BUTTER CAKE
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 Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
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, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
BEST PEANUT BUTTER CAKE EVER
I tried many peanut butter cakes, but this one is the best.
Provided by ALEKSANDRA B. @HappyCouple1990
Categories Cakes
Number Of Ingredients 11
Steps:
- Combine flours, peanut butter and butter in mixer bowl: mix at low until crumbly.Reserve one cup.
- To remaining mixture, add baking powder, soda, milk, vanilla and eggs: blend at low speed until moistened.
- Spread batter in 9 x13-inch pan or bandt cake pan.Sprinkle with reserved crumbs and chocolate chips
- Bake 40-45 minutes at 350 F.
GOOEY BUTTER CAKE
A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER CAKE
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
- Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
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