Chocolate Peanut Butter Cake
Bonnie MamaNature Russell, Board Certified Holistic Health Practitioner, demonstrates how to make her rich, decadent chocolate peanut butter cake, with all natural ingredients!
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INCREDIBLE CHOCOLATE PEANUT BUTTER CUPCAKES! (My secret recipe!) | Frenchies Bakery
I'm giving you my secret recipe for my world famous chocolate peanut butter cupcakes. Enjoy!
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Peanut Butter Cake
Peanut Butter Cake
15.25-ounce box French Vanilla or Yellow Cake Mix
1 cup Milk
1/2 cup Oil or Butter (I used coconut oil)
4 Eggs
1 teaspoon Vanilla Extract
1/2 cup Peanut Butter
Preheat the oven to 350 degrees F.
In a large bowl combine all the cake mix, milk, oil, eggs, vanilla and peanut butter with an electric mixer on medium speed for 2 minutes. Pour into greased 8-inch round cake pans and bake 20 to 25 minutes until a toothpick inserted in the middle comes out clean. Let them cool for a few minutes then turn out onto a wire rack to cool completely.
Peanut Butter Frosting recipe:
1 pound (16-ounce) container Vanilla Frosting (your favorire)
1/2 cup Peanut Butter
1 teaspoon Vanilla Extract
Stir or mix together well and frost the cake immediately or cover with plastic wrap until ready to use. (I made a double batch of frosting to decorate with on top)
#cakemix
Chocolate Peanut Butter Cake Recipe ! Parth Bajaj X The Butternut Co. #cake
Hi guys, I am back with another amazing recipe! This time it’s a peanut butter cake with peanut buttercream and Hazelnut chocolate ganache!! It’s an ultimate cake, which a lot of you will love for sure ❤️
Don’t miss out on this one :)
Here are the measurements -
INGREDIENTS:
FOR THE CHOCOLATE CAKE
• 1 1/4 Cups All-Purpose Flour
• 1/3 Cup Plus 2 Tablespoons Unsweetened Natural Cocoa Powder
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1/2 Cup Canola or Vegetable Oil
• 3/4 Cup Coconut Sugar
• 1/4 Cup Light Brown Sugar, Packed
• 1/4 Cup The Butternut Co Unsweetened Peanut Butter Creamy
• 2 Large Eggs, Room Temperature
• 1 3/4 Teaspoons Vanilla
• 3/4 Cup Sour Cream or Plain Yogurt
• 1/4 Cup Milk
• 1/3 Cup Boiling Water
FOR THE CHOCOLATE HAZELNUT GANACHE
• 1/2 Cup Or 3/4 Cup The Butternut Co. Chocolate Hazelnut Spread Creamy
• 2 Tbsp Powdered Jaggery
• 1 Tsp Cocoa Powder
• 1/2 Cup Heavy Cream
• 1/2 Tablespoon Unsalted Butter, Softened (Optional)
FOR THE PEANUT BUTTER BUTTERCREAM
• 1/2 Cup Unsalted Butter, Room Temperature
• 1/2 Cup The Butternut Co Unsweetened Peanut Butter Creamy
• 1/2 Teaspoon Vanilla
• 1 Cup Powdered Jaggery,
• 1 Tablespoon Heavy Cream
• Pinch Of Salt
The reason why I loved The Butternut Co. ‘s products is because they are a perfect healthy addition to your daily diet, and they are also A good source of protein!
And the best part is that that contain - No Refined Sugar and No Preservatives!!! How cool is that?
Overall, they have a delicious taste, and are so creamy , that they melt in your mouth ????
The products by The Butternut Co. are really easy to use in many kinds of different recipes!!
#MakeEverydayBETTER
#BetterForYou #BetterSpreads #BetterChoices #TheButternutCo #ParthBajaj #cake #cakerecipe #Ad
Chocolate Peanut Butter Cake
This cake is very simple to make and the frosting is divine. You will love every last bite.
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The Ultimate Decadent Chocolate Peanut Butter Cake
Thank you for watching! Check out our Pecan Pralines cooking class with Chef Ingraham here:
RECIPE:
Peanut Butter Swiss Buttercream:
- 5 Egg Whites
- 1 C Sugar
- 16 oz (4 sticks) Softened Butter
- 1-1/2 C Peanut Butter
Chocolate Diner Cake:
- 1 C Sugar
- 1 C All-Purpose Flour
- 1/2 C Cocoa Powder
- 2 t Salt
- 4 t Baking Powder
- 2 C Hot Coffee
- 2 t Baking Soda
- 1/2 C Vegetable Oil
- 2 Whole Eggs
- 1/2 t Vanilla Extract
Looking for the most delicious, moist and decadent peanut butter chocolate cake for the holidays? You’ve found it! Brought to you by the fantastic Peanut Butter Lover’
Join celebrity chef Dwayne Ingraham in baking this ultimate decadent chocolate peanut butter cake. Chef will share a surprising way to get the entire family involved in decorating your masterpiece...way more fun than building a gingerbread house!
Named Best Baker in America, pastry chef Dwayne Ingraham is Chopped Sweets Season 2 Winner (2020) among many other accolades! He is author of Wee, Chef, a children's book series releasing fall 2020. Each story shares the fun creation of a new dish, referencing culinary tools and utilizing cooking methodology that can be made by aspiring chefs in any kitchen.
Originally from Boothville, Louisiana, Chef Dwayne was born into a family of Southern cooks. He received his formal education from New England Culinary Institute in Vermont in Baking and Pastry Arts. He later honed his pastry and plating skills at The Ritz Carlton in Sarasota, Florida before moving to Las Vegas. With positions at The MGM Grand and Wynn, Dwayne was able to perfect his kitchen speed and technique in volume production.
In 2012, he was honored as one of FOOD & WINE magazine's People’s Best New Pastry Chefs and in 2015, he won Food Network’s Cutthroat Kitchen: Alton and the Chocolate Factory. He later followed up his win as a finalist on Food Network’s Spring Baking Championship. In 2016, he competed in Cutthroat Kitchen’s 50’s Time Warp Tournament and won People's Choice Best Dessert at Sweetest Chefs of the South hosted by EATYALL. In the fall of 2017, he won the premier season and title of BEST BAKER IN AMERICA. In 2019, he served as Guest Judge on Food Network's Christmas Cookie Challenge. His accolades have been published in a variety of print and online publications, most recently Southern Living magazine.
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