Peanutbutterdandycakechocolatecake Recipes

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CHOCOLATE PEANUT BUTTER CAKE

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 16



Chocolate Peanut Butter Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
  • Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
  • For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
  • To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

Cooking spray, for the pans
2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 cup buttermilk
1 cup brewed coffee
1/2 cup vegetable oil
2 large eggs
2 pounds confectioners' sugar
1 pound (4 sticks) unsalted butter
3/4 cup creamy peanut butter
2 tablespoons milk
Pinch of fine salt

PEANUT BUTTER AND CHOCOLATE CAKE II

If you like chocolate and peanut butter you will love this cake. A chocolate sheet cake is spread with peanut butter, and then topped with chocolate frosting.

Provided by BRENDABOWEN

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 16



Peanut Butter and Chocolate Cake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
  • In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

Nutrition Facts : Calories 718.3 calories, Carbohydrate 93.1 g, Cholesterol 31.7 mg, Fat 36.7 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 7.1 g, Sodium 445.9 mg, Sugar 72.5 g

1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
½ cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 ½ tablespoons vegetable oil
¼ cup unsweetened cocoa powder
½ cup margarine
6 tablespoons buttermilk
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

PEANUT BUTTER AND CHOCOLATE MELT AWAY CAKE

This is a little different than the melt away cake already posted. This one has 1/2 cup more butter in the cake and a chocolate icing. I made it in a Williams Sonoma Lady Ann cake pan. It is 1 layer pan with an indention for the peanut butter. It looks very professional and appealing.

Provided by Chef likestocook

Categories     Dessert

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 16



Peanut Butter and Chocolate Melt Away Cake image

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.

1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, beaten
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla
3/4 tablespoon vegetable oil (peanut preferred)
1 cup peanut butter
1/4 cup cocoa
1/2 cup butter
6 tablespoons buttermilk
1 teaspoon vanilla
1 lb powdered sugar

CHOCOLATE-PEANUT BUTTER SHEET CAKE

I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 17



Chocolate-Peanut Butter Sheet Cake image

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

Nutrition Facts : Calories 482 calories, Fat 20g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 337mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup butter, cubed
1/2 cup creamy peanut butter
1/4 cup baking cocoa
3 large eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
FROSTING:
3 cups confectioners' sugar
1/2 cup creamy peanut butter
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped salted or unsalted peanuts

CHOCOLATE PEANUT BUTTER CAKE

I made this for my son's birthday, based loosely off several internet recipes I'd found but substituting cake mix, because they're reliably moist and easy.

Provided by Debtex

Categories     Dessert

Time 1h

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 12



Chocolate Peanut Butter Cake image

Steps:

  • Set out your cream cheese and butter to come to room temperature.
  • Combine cake mix, water, eggs and oil.
  • Beat with electric mixer for 2 minutes.
  • Pour into 3 8-inch pans, or 2 9-inch pans, depending on how many layers you want to end up with.
  • Bake for 25-30 minutes, until it's no longer jiggly in the middle.
  • Let layers cool in pans for 15 minutes and then turn out onto a rack to finish cooling.
  • To make the frosting: beat the cream cheese, butter, and peanut butter until fluffy.
  • Add powdered sugar, 1/2 cup at a time, while continuing to beat the frosting until it's all incorporated. Try not to lick the beaters.
  • Fill and frost the cake layers, and set the cake in the fridge to chill a little bit while you prepare the ganache coating.
  • Microwave the chocolate chips and corn syrup for 30 seconds, stir, and then microwave another 30 seconds until it's all smooth and melty. Keep stirring; they'll melt easily. Avoid over-heating.
  • Whisk in the half-and-half until it's all incorporated and the ganache is all smooth and shiny.
  • While it's still warm, take the cake out of the fridge and slowly pour the ganache all over the cake, letting it drip down the sides.
  • Chop up the candy and sprinkle on top of the cake.
  • Chill for 30 minutes, uncovered, and then eat!

1 (18 ounce) box devil's food cake mix
1 cup water
3 eggs
2/3 cup vegetable oil
8 ounces cream cheese
6 tablespoons butter
2/3 cup peanut butter
3 cups powdered sugar
8 ounces chocolate chips
2 tablespoons light corn syrup
1/2 cup half-and-half
2 Reese's Peanut Butter cups, chopped up

CHOCOLATE-PEANUT BUTTER BUNDT CAKE

This cake version of a peanut butter cup boasts moist devil's food cake wrapped around a soft, peanut buttery cake core. The peanut butter cake batter will stay nicely centered if you enlist the help of a resealable plastic bag or pastry bag to pipe it into a ring in the middle of the batter, but you don't need to be so exacting. If that feels too fancy, spooning it in will yield equally delicious results. The cake is nicely sweet on its own, but take it over the top by adding peanut butter and chocolate glazes. Keep the glazes thin so that they're fluid enough not only to evenly coat the surface and run own the sides of the cake, but also so they combine and marble together to make Instagram-worthy swirls.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 2h30m

Yield One 10-inch cake

Number Of Ingredients 26



Chocolate-Peanut Butter Bundt Cake image

Steps:

  • Make the peanut butter filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter, cream cheese and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
  • Add the egg and vanilla and mix on medium speed until fully incorporated. Add the flour and salt and mix on low speed to combine. Scrape the mixture into a large resealable plastic bag (or pastry bag) and set aside. (Alternatively, you can scrape the mixture into a medium bowl.) If necessary, rinse and dry the paddle attachment and bowl before proceeding.
  • Make the cake: Heat the oven to 325 degrees. Lightly spray a 10-inch bundt pan with nonstick spray. Add a few spoonfuls of cocoa powder into the pan and tap it around until the pan is fully coated in cocoa.
  • Place 1 cup/95 grams cocoa powder in a medium heat-safe bowl, and pour the boiling water over it. Whisk well to combine, then add the buttermilk and whisk to combine.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, oil and sugar on medium speed until light and fluffy, 4 to 5 minutes.
  • Add the eggs one at a time, mixing on medium speed until fully incorporated and scraping the bowl between each addition. Add the vanilla and mix on low speed to combine.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about a third of this mixture to the mixer and mix on low speed to combine.
  • Add half of the cocoa-buttermilk mixture to the mixer and mix on low speed to combine. Continue to alternate adding the dry and wet ingredients until the batter is uniformly combined.
  • Pour about 2/3 of the cake batter into the prepared pan and spread into an even layer. Cut a 1-inch opening from one of the bottom corners of the bag and squeeze the peanut butter filling into the pan, making a ring in the center of the chocolate batter aiming not to touch the outer edge or inner tube of the pan. Alternatively, you can gently spoon the peanut butter mixture on top of the chocolate batter, aiming to create a ring shape.
  • Pour the remaining chocolate cake batter on top of the peanut butter filling and gently spread into an even layer. Transfer the pan to the oven and bake until a toothpick or skewer inserted into the center comes out clean, about 1 hour or up to 1 hour 10 minutes.
  • Cool in the pan for 10 minutes, then use a small offset spatula to gently loosen the cake at the edges and around the inner tube, and invert it onto a cooling rack to cool completely.
  • Make the peanut butter glaze: Heat the cream in a small pot to a simmer. In a small heat-safe bowl, mix the peanut butter and confectioners' sugar to combine, then add the hot cream, and mix until smooth. It should be thick but still loose enough to drizzle easily.
  • Make the chocolate glaze: Heat the cream in the small pot to a simmer. Place the chocolate in a medium heat-safe bowl, then pour the hot cream over it. Stir until the mixture is totally smooth. It will be thinner than the peanut butter glaze.
  • Place the cake on the cooling rack set over a baking sheet. Spoon half of the chocolate glaze over the cake, letting it drip down the sides, then spoon half of the peanut butter glaze on top. Repeat this process with the remaining glaze, and use the back of the spoon to gently swirl where the two glazes meet in a few spots. Gently remove the cake and transfer to a serving platter. Allow the glaze to set at least 15 minutes before slicing and serving.

3/4 cup/180 grams smooth peanut butter (not natural)
1/2 cup/115 grams cream cheese, at room temperature
1/3 cup/75 grams light or dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/4 teaspoon fine sea salt
Nonstick cooking spray
1 cup/95 grams unsweetened cocoa powder, plus more for dusting the pan
1 cup/240 milliliters boiling water
1 cup/240 milliliters cold buttermilk
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1/2 cup/120 milliliters neutral oil, like vegetable or canola
2 cups/400 grams granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups/385 grams all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup/60 milliliters heavy cream, plus more as needed
1/4 cup/60 grams smooth peanut butter (not natural)
1/2 cup/60 grams confectioners' sugar
Pinch of fine sea salt
1/3 cup/80 milliliters heavy cream
1/3 cup/55 grams chopped bar semisweet chocolate

CHOCOLATE-PEANUT BUTTER CAKE

Combine two favorite flavors into one cake with our Chocolate-Peanut Butter Cake recipe. Impress guests with Chocolate-Peanut Butter Cake for dessert!

Provided by My Food and Family

Categories     Recipes

Time 2h35m

Yield 24 servings

Number Of Ingredients 6



Chocolate-Peanut Butter Cake image

Steps:

  • Prepare cake batter and bake in 13x9-inch pan as directed on package; cool completely.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add peanut butter; mix well. Blend in 1 cup COOL WHIP; spread onto cake.
  • Melt chocolate as directed on package. Mix with remaining COOL WHIP; spread over cake. Refrigerate 1 hour.

Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 18 g, Protein 4 g

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces

PEANUT BUTTER TANDY CAKE

This is a clone of Tastycake's "Peanut Butter Tandy Cake" snack cakes. It is easy, inexpensive, and tastes just like the real thing. Great to put in lunch boxes! I guarantee the kids will adore you for this one! Wrap individual pieces in wax paper to put into lunches. Peanut butter, chocolate, and cake...now who could ask for more!?!?!

Provided by Manda

Categories     Bar Cookie

Time 30m

Yield 1 twelve x fifteen inch sheet cake

Number Of Ingredients 13



Peanut Butter Tandy Cake image

Steps:

  • Beat eggs until nice and yellow.
  • Add other cake ingredients, except peanut butter and beat well.
  • Spread batter onto greased 12x15-inch cookie sheet, and bake at 350 degrees for 12-15 minutes.
  • Remove from oven and spread with peanut butter while still hot.
  • When cool, frost with icing.
  • To prepare icing, combine all icing ingredients and beat with electric mixer until smooth.

4 eggs
1 teaspoon vanilla
2 cups sugar
2 teaspoons melted margarine
2 cups flour
2 teaspoons baking powder
1 cup milk
1 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1 cup powdered sugar
3 tablespoons margarine
2 tablespoons milk
1/2 teaspoon vanilla

CHOCOLATE PEANUT BUTTER CAKE

The original recipe was a from-scratch cake, but I use a boxed mix to save time. I hope you enjoy the rich dessert as much as we do.-Patricia Eckard, Singers Glen, Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 4



Chocolate Peanut Butter Cake image

Steps:

  • Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack., In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set.

Nutrition Facts : Calories 439 calories, Fat 25g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 431mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.

1 package devil's food cake mix (regular size)
1 cup creamy peanut butter
1 tablespoon canola oil
1 can (16 ounces) chocolate frosting

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