Peanutbutterchocolatechippoundcake Food

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PEANUT BUTTER AND CHOCOLATE CAKE II



Peanut Butter and Chocolate Cake II image

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

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

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

PEANUT BUTTER CHOCOLATE CHIP POUND CAKE RECIPE - (4.2/5)



Peanut Butter Chocolate Chip Pound Cake Recipe - (4.2/5) image

Number Of Ingredients 16

CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
GLAZE:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Steps:

  • 1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray). 2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets. 2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of

PEANUT BUTTER CHOCOLATE CAKE



Peanut Butter Chocolate Cake image

Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 18

2 large eggs
1 cup whole milk
2/3 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brewed coffee, room temperature
PEANUT BUTTER FROSTING:
3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract
Miniature semisweet chocolate chips, optional

Steps:

  • In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.

Nutrition Facts : Calories 365 calories, Fat 15g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT BUTTER-CHOCOLATE CHIP POUND CAKE



Peanut Butter-Chocolate Chip Pound Cake image

Make and share this Peanut Butter-Chocolate Chip Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix with pudding
1 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 (12 ounce) package miniature semisweet chocolate chips
1/4 cup creamy peanut butter
1 (6 ounce) package semi-sweet chocolate chips
2 tablespoons chopped peanuts

Steps:

  • In a mixing bowl, add the cake mix, milk, peanut butter, vanilla, and eggs.
  • Using an electric mixer; beat on low speed for 1 minute.
  • Beat 2 minutes at medium speed.
  • Add in miniature chocolate chips; stir gently to combine.
  • Pour batter into a greased and floured bundt pan.
  • Bake at 350°F for 45-55 minutes or until wooden pick comes out clean.
  • Cool in pan for 10 minutes.
  • Turn cake out onto a wire rack; let completely cool.
  • In a saucepan, add icing ingredients.
  • Over low heat, stir constantly, until melted and smooth.
  • Drizzle warm icing over the top of the cooled cake.
  • Sprinkle peanuts over icing.

Nutrition Facts : Calories 525.3, Fat 28, SaturatedFat 11.3, Cholesterol 55.7, Sodium 405, Carbohydrate 66.3, Fiber 3.9, Sugar 44.3, Protein 10.2

CHOCOLATE PEANUT BUTTER CAKE



Chocolate Peanut Butter Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 16

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

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.

PEANUT BUTTER AND CHOCOLATE CEREAL TREATS



Peanut Butter and Chocolate Cereal Treats image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h45m

Yield 24 bars

Number Of Ingredients 6

Nonstick cooking spray, for the parchment and spatula
6 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
One 18-ounce box peanut butter crunch cereal, such as Peanut Butter Cap'n Crunch
1 cup honey-roasted peanuts
6 ounces semisweet chocolate chips, melted

Steps:

  • Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
  • In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
  • Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
  • Remove the cereal treats using the parchment paper and cut into 24 bars.

CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE



Chocolate Chip Peanut Butter Pound Cake W/ Peanut Butter Glaze image

Posted by Lori Lange. This is a dense pound cake; suggested to serve with coffee, tea or a large glass of milk!

Provided by AZPARZYCH

Categories     Breakfast

Time 1h45m

Yield 12-14 serving(s)

Number Of Ingredients 14

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chip

Steps:

  • Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
  • Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
  • Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
  • Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.

CHOCOLATE-PEANUT BUTTER BUNDT CAKE



Chocolate-Peanut Butter Bundt Cake image

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

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

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.

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Slow-Cooker Peanut Butter Fudge Cake. Serve this warm and gooey cake straight from the slow cooker with a heap of vanilla ice cream and chocolate syrup. "First time making a dessert in the slow cooker, and what came out was fudgey, gooey, peanut butter goodness," says reviewer jeffandkim.
From allrecipes.com


LA MOMO MAES BAKERY - FOOD MENU
Our Menu. Breakfast Cakes & Cupcakes Pastries and Desserts Lunch Bread.
From longmontbakery.com


PEANUT BUTTER POUND CAKE - RECIPE GIRL
Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray). In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes.
From recipegirl.com


THE ULTIMATE PEANUT BUTTER CHOCOLATE CAKE
Peanut Butter Frosting. Mix the butter for about 2-3 minutes until creamy. Add the cream cheese and mix until creamy and no lumps remain, about 2 minutes. Then add the peanut butter and mix until well blended, about 1 minute. Add the powdered sugar and vanilla and stir until creamy and smooth and the sugar is dissolved.
From alsothecrumbsplease.com


REESE’S PEANUT BUTTER CHOCOLATE CHIP POUND CAKE - MOM ON …
Grease and flour a 12-cup bundt pan. Set aside. Beat cake mix, milk, peanut butter, eggs, and vanilla together in a mixing bowl until thoroughly combined. Stir in peanut butter chips and mini chocolate chips. Pour into the prepared bundt pan and bake for 45 to 55 minutes or until an inserted toothpick comes out clean.
From momontimeout.com


CHOCOLATE PEANUT BUTTER CAKE - THE COOKIE ROOKIE
Preheat oven to 350F. Grease & flour 10-inch tube or Bundt pan. Mix together cake mix, pudding & flour in a large mixer bowl. Add eggs, water, milk, peanut butter, vanilla extract and mix for 30 seconds on low speed then 2 minutes on medium speed. Fold in peanut butter chips & chopped peanut butter cup.
From thecookierookie.com


PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE | TASTES OF LIZZY T
Preheat oven to 325 degrees Fahrenheit. Prepare bundt pan by greasing with shortening and dust with flour. Or use our cake release recipe. Using a mixer, beat together cake mix, pudding mix, sugar, water, oil and eggs. Add peanut butter and mix until combined. With a spatula, stir in sour cream and mini chocolate chips.
From tastesoflizzyt.com


10 BEST CHOCOLATE PEANUT BUTTER CAKE WITH CAKE MIX RECIPES
Slow Cooker Chocolate Peanut Butter Cake Spicy Southern Kitchen. butter, creamy peanut butter, water, chocolate cake mix, miniature peanut butter cups and 5 more. Ooey Gooey Chocolate Peanut Butter Cake…. My Baking Addiction. eggs, butter, egg, cream cheese, powdered sugar, butter, vanilla and 2 more.
From yummly.com


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