How To make Title: Chocolate Peanut Butter Pound Cake
Servings: 12
PEANUT BUTTER MOUSSE:
2 c powdered sugar
3/4 c smooth no salt peanut butter
2 T smooth no salt peanut butter
6 oz cream cheese
3 T whipping cream
2 egg white
CHOCOLATE MOUSSE:
1 c whipping cream
1/3 c sugar
8 oz bittersweet chocolate
1 1/2 t instant espresso powder
2 1/2 T hot water
3 egg yolk
CHOCOLATE GLAZE:
2/3 c whipping cream
5 T butter
5 oz semisweet chocolate
GARNISH:
1/3 c fresh raspberry
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 pan in freezer, propping to hold angle. Freeze until mousse is firm, about 1 hour. CHOCOLATE MOUSSE - Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves. Transfer to med. bowl and refrigerate until well chilled. Meanwhile, melt chocolate in top of double boiler over simmer water, stirring until smooth - cool 5 min. Dissolve expresso powder in hot water in small bowl. Whisk in yolks. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened. Let stand until batter is cooled to room temp., but not set. Beat chilled cream to soft peaks. Fold cream into chocolate mixture in 2 additions. Set pan with frozen peanut butter mousse flat onto work surface. spoon chocolate mousse over frozen peanut butter mousse. Smooth top. cover pan. Freeze until chocolate is firm, 6 hours or overnight. GLAZE - Heat cream and butter in med. saucepan over low heat until cream simmers and butter is melted. Turn off heat. Add chocolate and whisk until mixture is smooth. Let cool until thickened, but still of pouring consistency, about 1 1/2 hours. Invert loaf onto cake rack. Remove pan; remove foil. Pour glaze over mousse and smooth all surfaces. Transfer mousse to serving platter.
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How To make Title: Chocolate Peanut Butter Pound Cake's Videos
Peanut butter and chocolate swirl Bundt cake!
This peanut butter and chocolate swirl Bundt cake is out of this world. Super flavorful and oh so easy to make. And the chocolate peanut butter ganache on top takes it over the top!! Oh so delicious
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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PEANUT BUTTER CAKE
TRIPLE THREAT PEANUT BUTTER CAKE
2 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 stick ( 8 Tablespoons) unsalted butter
1/2 cup creamy or crunchy peanut butter
1/3 vegetable oil
1 cup cold coffee
2 large eggs, beaten
1/2 cup half in half
1 tsp vanilla
1/2 tsp butter flavoring, optional
FROSTING
1/2 cup unsalted butter
1/2 cup creamy peanut butter
6 Tablespoons milk
1 tsp vanilla
3 cups powdered sugar
1/3 cup crushed dry roasted peanuts
Lets Make It-
Preheat oven to 350. Spray a 12x17 inch sheet pan with non stick spray. Set aside.
In a large bowl add the flour, sugar, soda and salt. Whisk to combine. Add butter to a small dish and melt in the microwave, add peanut butter and vegetable oil. Blend till smooth. Add to the dry ingredients along with the coffee, eggs, half n half, vanilla and butter flavoring. Combine with a spoon till smooth and transfer to the prepared sheet pan. Bake for 20 minutes. Remove from oven and make the frosting.
To a small saucepan, add the butter and peanut butter, bring to a boil, remove from heat and add the milk, vanilla and powdered sugar. Beat till smooth. If too thick to pour, add a bit more milk to thin out. Pour over the warm cake and sprinkle with the crushed peanuts and let completely cool to room temp. Cut into pieces and serve. This cake also freezes well. Remember ....food is for sharing...give a few to your neighbor! ????
Enjoy!
DECADENT CHOCOLATE PEANUT BUTTER BUNDT CAKE. Episode 1 of my series The BEST OF THE BUNDTS.
#ChocolatePeanutButterBundtCake #TheBakingDiva
#TheBestOfTheBundtsSeries
EPISODE 1 OF MY The BEST OF THE BUNDTS Series:
Recipe for Chocolate Peanut Butter Bundt Cake
Ingredients:
CAKE:
1 regular size chocolate cake mix
1 box of Instant Chocolate Pudding - 4 serving size
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1/2 cup peanut butter chips - optional
PEANUT BUTTER FILLING:
1 cup creamy peanut butter
4 Tbsp. melted butter
1/3 cup confectioners sugar
1 tsp. vanilla extract
1/8 tsp. salt
GLAZE FOR CAKE:
Chocolate or Peanut Butter Morsels or Mixed:
1 1/3 cup morsels
2/3 cup heavy cream
INSTRUCTIONS:
Preheat oven to 350 degrees.
You will need a Bundt pan.
Generously grease and flour your Bundt pan.
Combine all your cake ingredients and mix will your electric mixer until combined.
Don't over mix but be sure all wet and dry ingredients are combined.Set aside.
In a different bowl combine the peanut butter, butter, confectioners sugar, vanilla and salt.
Mix well with your electric mixer.
Now spoon half of your cake batter into your Bundt pan.
Spoon peanut butter filling over the top of the cake batter.
Top with the remaining cake batter.
Bake for 50 to 55 minutes or until toothpick comes out clean.
Remove from oven and allow to cool on cooling rack for about
half an hour.
Remove from Bundt pan and top with confectioners sugar or glaze.
To make Glaze follow instruction in video.
Enjoy!
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HOW TO MAKE CHOCOLATE BRIGADEIRO CANDY
FRUITY PEBBLES BREAKFAST BREAD
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Dolores
The Baking Diva
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
Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
Full Recipe:
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