How To make Peanut Butter Ho Ho Cake
1 Duncan hines devils food
-cake mix 1 cn Betty crocker creamy deluxe
Chocolate frosting 1/2 c Butter; room temp
5 tb Crisco
1 c Sugar
1/2 c Milk; room temperature
3 tb Flour
3/4 c Peanut butter
Prepare cake mix and bake in a 9" by 13" cake pan. Let cool. Cream butter, Crisco, and sugar. Add milk, flour, and peanut butter. Blend and whip until fluffy. Spread on cooled cake. Refrigerate a few hours until filling is thoroughly chilled. Remove foil lid from can of frosting and microwave until the mixture thins and is pourable. Check at 5-8 second intervals by stirring. It probably won't take longer than 30 seconds. You don't want the filling warm. Pour frosting over chilled cake until evenly spread. Refrigerate again unil frosting is chilled. Enjoy! Diana -----
How To make Peanut Butter Ho Ho Cake's Videos
Peanut Butter Cake w/ Peanut Butter Frosting
This peanut butter cake with peanut butter frosting is the perfect cake to make when you just want something different. Normally I make chocolate cake when we start craving cakes around here but I thought I'd change it up by whipping up this peanut butter cake. Paired with a tall glass of milk this cake is so comforting. Moist, super soft and packed with the perfect amount of peanut butter flavor. I'll def. be making it again soon, it was such a welcomed change of pace.
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How to make Peanut Butter & Chocolate Cake (Vegan + Gluten Free)
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This is one of the best vegan peanut butter and chocolate cake. It tastes creamy, chocolatey and is guilt-free. It contains no eggs, no dairy, no refined sugar and no gluten. I made this for my best friend's birthday and nobody at the party could tell that this cake was so healthy. If you have peanut butter fans in your house this recipe is a sure win.
I Made Dominique Ansel's Peanut Butter Chocolate Crunch Cake
After finding out who was Dominique Ansel, the James Beard award winning pastry chef. I wanted to recreate one of his most famous signature desserts. After shying away from the Cronut, I picked instead picked his famous Peanut Butter Mousse Chocolate Crunch cake. This complex, rich cake has 3 parts: chocolate caramelized puffed rice, peanut butter mouse and dark chocolate ganache... it tasted like a gourmet Reese Peanut Butter Cup...on steroids...
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The original recipe located here:
Chocolate peanut butter Tandy cake recipe #dessert
Grease and flour a 10x 15 pan (I used 9x13 and it worked well)
Mix 4 eggs and 2 T. Oil
Mix 2 cups sugar, 2 cups flour, and 1 cup milk
Add 1 T. Vanilla extract
Bake at 350 degrees for 20-25 minutes. It will be spongy and dense.
Cool on counter for 10 minutes and then spread 1 cup of peanut butter on top. Cool in the fridge for 40 minutes
Melt 12 ounces chocolate with 1 T oil
Spread on top and cut small portions while the chocolate is still soft
Chill in fridge or freeze
Vegan Peanut Butter Cake Recipe (NO MIXER REQUIRED!)
This vegan peanut butter cake recipe is so easy to make and delicious, too! This recipe creates a light and fluffy crumb with the perfect peanut butter flavor. Leave your mixer in the cupboard, you won't need it for this cake. That's just how easy it is to make. Adding some creamy vegan peanut butter frosting adds the perfect finishing touch!
No one will know it's vegan. That's just how good this vegan cake is, especially when paired with vegan buttercream frosting.
Vegan Peanut Butter Cake:
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Hi, I’m Marly McMillen, and it’s my honor to show you my favorite vegan recipes that I’ve created for you. After years of struggling with issues like IBS, taking on a vegan diet made all the difference for me. I love the way I feel and eat these days! I focus on a varied diet combining healthy foods + indulgences. It keeps my day-to-day eating fun, interesting, and wholesome. I want you to share in the food and life journey with me! Click subscribe so you never miss my videos!
#peanutbuttercake #veganbaking #vegancake
Slow Cooker Peanut Butter Chocolate Cake
SLOW COOKER PEANUT BUTTER CHOCOLATE CAKE
This dessert is beyond decadent. The topping tastes like the peanut butter topping from Baskin Robbins (which I can't get enough of!). I hope you enjoy this new recipe. Have a great weekend.
RECIPE:
INGREDIENTS:
15.25 oz. devil's food cake mix
1 cup water
1/2 cup salted butter, melted
3 eggs
8 oz. pkg. mini Reese's peanut butter cups
For the topping:
1 cup creamy peanut butter
3 Tbsp. powdered sugar
10 bite size Reese's peanut butter cups
SLOW COOKER SIZE:
6-quart oval
INSTRUCTIONS:
In a large bowl mix together the cake mix, water, butter, and eggs until smooth. Some lumps are ok, that is normal. Stir in the mini peanut butter cups.
Spray the slow cooker with not stick spray. Add the batter to the slow cooker and spread out into an even layer.
Cover and cook on HIGH for 2 hours without opening the lid during the cooking time.
When the cooking time is done, remove the cake from the heat, to keep it from continuing to cook.
In a small pan set over medium heat on the stove top, add the peanut butter. Stir until melted and smooth, watch closely because it will burn quickly. Add the powdered sugar and whisk until smooth.
Pour over the sweetened peanut butter over the warm cake. Top with cut up Reese's peanut butter cups.
Serve and enjoy! Great with ice cream or whipped cream
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Springfield, OR 97475