CHOCOLATE PEANUT BUTTER CAKE WITH BUTTERFINGER FROSTING
I made this for my birthday last year and it is incredible. This appeared in last year's Bon Appetit. Now I have two cakes to pick from for my birthday..this and the Chocolate Peanut Butter Mousse Cake. Can you tell I'm head over heels for this winning combination?
Provided by greysangel
Categories Dessert
Time P2DT25m
Yield 12-16 serving(s)
Number Of Ingredients 20
Steps:
- For filling:.
- Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
- For cake:.
- Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
- Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
- For frosting:.
- Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
- Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
- Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.
Nutrition Facts : Calories 911.7, Fat 56.2, SaturatedFat 31.9, Cholesterol 224.7, Sodium 471.6, Carbohydrate 93.9, Fiber 1.7, Sugar 68, Protein 12
BUTTERFINGER BANANA CAKE W/ PEANUT BUTTER CREAM CHEESE FROSTING
Make and share this Butterfinger Banana Cake W/ Peanut Butter Cream Cheese Frosting recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside.
- In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla.
- In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
- To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
- To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired!
- Makes 10 servings.
CHOCOLATE PEANUT BUTTER FROSTING
Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
SOUR CREAM CHOCOLATE CAKE WITH CREAM CHEESE PEANUT BUTTER FROSTI
This is from a site called Barefeet In the Kitchen, a friend sent it to me and it DOES look delish! The chef says "This is a long recipe, but a fairly simple cake to make. The chocolate cake alone is reason to make this again. This just might be the best chocolate cake I have ever had. It is made in ONE bowl and cleanup for that part of this project was a breeze." She also says the flavor is intense and should be served in the thinnest slices possible. On this site, there was no time on the prep time, I estimate about 45 minutes? Also, plan ahead, times do not include the freezing/refrigeration time. Hope this is as good as it looks! PS IT IS 2 CUPS OF FLOUR, I CAN'T SEEM TO FIX THAT ERROR IN THE INGREDIENTS.
Provided by Scoutie
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- For the cake:
- Preheat the oven to 350 degrees.
- Generously butter the bottom and sides of three 8" round cake pans. Trace the bottom of the pans onto parchment paper with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper.
- Whisk together all dry ingredients in a large bowl.
- Add the oil and sour cream and whisk to combine. Gradually add in the water, whisking to combine thoroughly. Add the vinegar and vanilla and whisk again to combine.
- Whisk in the eggs and beat until well-blended. Scrape the bowl several times to make sure everything is thoroughly combined.
- Using a one cup measuring scoop, divide the batter evenly between the three cake pans.
- Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs.
- Remove from the oven and let the cake cool in the pans for 20 minutes or so.
- Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. Once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.
- Frosting:.
- In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often. Continue to beat on medium speed for an additional 3-4 minutes, or until the frosting is light and fluffy.
- Add the peanut butter and beat until thoroughly blended.
- To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting.
- With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. Then you are going to chill the assembled cake again (I just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. Use the remaining bit of frosting to create a smooth final coating.
- Once the cake is fully frosted, chill it again, to make sure the Peanut Butter Frosting is completely set before drizzling it with the Chocolate Peanut Butter Glaze.
- The more set the first frosting is, the better the drip effect that will be created by the final glaze.
- Glaze:.
- In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth.
- Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm.
- To decorate with the Chocolate Peanut Butter Glaze, simply pour the chocolate glaze over the top of the cake. Using a large metal spatula , spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake. Refrigerate uncovered for at least 30 minutes prior to serving.
- Remove the cake about one hour before serving and let it rest at room temperature.
Nutrition Facts : Calories 846.4, Fat 50, SaturatedFat 17.2, Cholesterol 80.8, Sodium 619.4, Carbohydrate 101.5, Fiber 3.8, Sugar 93.9, Protein 8.5
CHOCOLATE-PEANUT BUTTER FROSTING
When spread on yellow cake or cupcakes, dessert becomes reminiscent of Tasty Kake's Kandy Kakes:) Yummy! But for those who dote on rich and intensely flavored bites, spread this on peanut butter or chocolate cakes:)
Provided by JamesDeansGirl
Categories Dessert
Time 12m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
- Blend in the vanilla and add 3 Tbsp.
- of the milk until well blended.
- Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.
CHOCOLATE-PEANUT BUTTER CAKE WITH CREAM CHEESE AND BUTTERFINGER FROSTING
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
Categories Cake Mixer Chocolate Nut Dessert Bake Kid-Friendly Cream Cheese Peanut Birthday Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 24
Steps:
- For filling:
- Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
- For cake:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
- Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
- For frosting:
- Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
- Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
- Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.
PEANUT BUTTER CREAM CHEESE FROSTING
YUM!!! This is an excellent frosting which incorporates two of my favorite things...peanut butter and cream cheese and it's also easy to make. I used it to frost a banana cake I made (recipe #50349-which is an excellent cake recipe) and it was soooo good! I found this recipe on another recipe website. I'm thinking it would also be great on chocolate cake.
Provided by Anita Harris
Categories Dessert
Time 10m
Yield 1 13x9 cake
Number Of Ingredients 5
Steps:
- Mix together cream cheese and peanut butter with mixer until smooth.
- Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.
- (I used only 3 cups powdered sugar and 2-3 tbsp. of milk).
- Spread on cooled cake.
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- Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
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