2 c Powdered Sugar, Sifted 3/4 c Creamy Peanut Butter 2 tb Creamy Peanut Butter 6 oz Cream Cheese (Room Temp) 3 tb Whipping Cream 2 lg Egg Whites
CHOCOLATE MOUSSE:
1 c Whipping Cream 1/3 c Sugar 8 oz Bittersweet Chocolate * 1 1/2 ts Instant Espresso Powder 2 1/2 tb Hot Water 3 Egg Yolks
CHOCOLATE GLAZE:
2/3 c Whipping Cream 5 tb Butter 5 oz Chopped Semisweet Chocolate
GARNISH:
1/3 c Fresh Raspberry (Optional) Fresh Mint Sprigs *Can use semisweet chocolate, chopped ~
~:
PEANUT BUTTER MOUSSE - Line 6-cup loaf pan with foil. Mix together 1 1/2 cups sugar, peanut butter and cream cheese in large bowl until smooth. Mix in cream. Beat egg whites in medium bowl until soft peaks form. Gradually add remaining 2/3 c. sugar and beat until stiff and shiny. Fold whites into peanut butter mixture in 2 additions. Tilt prepared pan lengthwise at 45 degree angle. Spoon in peanut butter mousse and smooth top. (Mousse will form triangle down length of pan.) Set
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MORE recipes using BOX CAKE MIX: OOEY GOOEY BUTTER CAKE OOEY GOOEY BUTTER COOKIES
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Peanut Butter Chocolate Chip Pound Cake- with yoyomax12
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Pound Cake: 3 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 cup creamy peanut butter 1/2 cup butter at room temperature 3 cups white granulated sugar 6 large eggs 2 teaspoons vanilla extract 1 1/2 cups chocolate chips (semi sweet or milk)
Glaze: I doubled this recipe to have lots to cover two cakes, but one recipe will make a nice drizzle on both.
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
In a medium sized bowl combine the flour, salt and baking powder together and set aside. In a large mixing bowl combine the butter and peanut butter together. Add the sugar and beat together until light and fluffy. Add the eggs in and blend until combined. Blend in the vanilla. Stir in 1 1/2 cups of chocolate chips with a spoon. Grease two bundt pans very well. Spoon half the batter into each of the bundt pans. Lightly press and smooth out batter in pans to make sure that there are no air pockets. Bake at 325 F for 1 hour and 20 minutes. Check cake at the hour mark. A toothpick inserted in the center of the cake should come out clean or with just a few moist crumbs.
****NOTES***** I originally tried this recipe by putting the entire recipe into a large bundt pan. It took almost 2 hours to bake to get the center cooked enough and the outside of the cake was almost burned.
Recipe found here:
The BEST Peanut Butter Cake Recipe
This Peanut Butter Cake is so moist, rich, and unbelievably easy to make. It is an old-school recipe that only requires a handful of kitchen staples to whip up and is brimming with peanut flavors. Paired with a fluffy and creamy peanut butter frosting, this peanut butter flavored cake is perfect for the peanut-lover in your life. By the way the peanut butter frosting will change your life!
RECIPE:
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