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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Greetings! Here is a blast from the past for me! I was inspired to make this after watching a video on YouTube that reminded me of the sheet cakes my mom and my ex-husband's grandmother used to make! Those were both chocolate based cakes, but this one TAKES the cake! The peanut butter cake that is!
This one is certainly for the peanut butter lovers out there! You could easily make this a peanut butter and chocolate cake by fixing chocolate frosting with peanut butter cake or vice versa. That would be an amazing taste treat!
This one is really easy and really quick. This will feed at least 16 servings and is great to take to a potluck or picnic because it will feed lots of people and is guaranteed to disappear!
If I had some honey roasted peanuts on hand, I would have scattered some all chopped up on top of this warm frosting. it would add just the right amount of crunchy goodness to this already delicious cake! This is super rich and you don't need a big piece to feel satisfied!
I hope you try this and I hope you love it!
Happy Eating!
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INGREDIENTS
1CUP CREAMY PEANUTBUTTER
2 CONTAINERS COOL WHIP
1 CAN SWEETENED CONDENCED MILK
1 8 OZ CREAM CHEESE ROOM TEMP
COCO POWDER
INSTANT EXPRESSO
VANILLA
TRIPPLE CHOCOLATE CAKE MIX
1/2 CUP VEG OIL
1-1/4 CUP COLD WATER
3 LARGE EGGS
15 REESE'S CUPS CHOPPED
HOT FUDGE
PEANUT BUTTER TOPPING
STEP BY STEP TUTORIAL
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